Harris, K. B. K. (1989). Fatty acid composition of raw and cooked muscle tissue from closely or completely trimmed beef steaks and roasts. [publisher not identified].
Chicago Style (17th ed.) CitationHarris, Kerri Beth King. Fatty Acid Composition of Raw and Cooked Muscle Tissue from Closely or Completely Trimmed Beef Steaks and Roasts. [Place of publication not identified]: [publisher not identified], 1989.
MLA (9th ed.) CitationHarris, Kerri Beth King. Fatty Acid Composition of Raw and Cooked Muscle Tissue from Closely or Completely Trimmed Beef Steaks and Roasts. [publisher not identified], 1989.
Warning: These citations may not always be 100% accurate.