Woelfel, R. L. (2000). The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination. [publisher not identified].
Chicago Style (17th ed.) CitationWoelfel, Renee Lashelle. The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat and the Influence of Marination. [Place of publication not identified]: [publisher not identified], 2000.
MLA (9th ed.) CitationWoelfel, Renee Lashelle. The Characterization and Incidence of Pale, Soft, and Exudative Broiler Meat and the Influence of Marination. [publisher not identified], 2000.
Warning: These citations may not always be 100% accurate.