APA (7th ed.) Citation

Savage, B. A. (1995). Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form. [publisher not identified].

Chicago Style (17th ed.) Citation

Savage, Belinda Anita. Changes in Chemical Composition, Shear Values, and Sensory Properties of Deboned Broiler Breast and Thigh Meat as Effected by Cooking Form. [Place of publication not identified]: [publisher not identified], 1995.

MLA (9th ed.) Citation

Savage, Belinda Anita. Changes in Chemical Composition, Shear Values, and Sensory Properties of Deboned Broiler Breast and Thigh Meat as Effected by Cooking Form. [publisher not identified], 1995.