Owens, C. M. (1999). The development and characterization of pale, soft, exudative turkey meat as influenced by genetic and environmental factors and its prediction by halothane gas. [publisher not identified].
Chicago Style (17th ed.) CitationOwens, Casey Michelle. The Development and Characterization of Pale, Soft, Exudative Turkey Meat as Influenced by Genetic and Environmental Factors and Its Prediction by Halothane Gas. [Place of publication not identified]: [publisher not identified], 1999.
MLA (9th ed.) CitationOwens, Casey Michelle. The Development and Characterization of Pale, Soft, Exudative Turkey Meat as Influenced by Genetic and Environmental Factors and Its Prediction by Halothane Gas. [publisher not identified], 1999.
Warning: These citations may not always be 100% accurate.