Ford, T. K., & Miller, R. K. (2005). Interaction of non-meat ingredients on sensory characteristics and chemical characteristics of pork loin chops during vacuum-packaged refrigerated storage. [Texas A&M University].
Chicago Style (17th ed.) CitationFord, Tara Kathryn, and Rhonda K. Miller. Interaction of Non-meat Ingredients on Sensory Characteristics and Chemical Characteristics of Pork Loin Chops During Vacuum-packaged Refrigerated Storage. [College Station, Tex.]: [Texas A&M University], 2005.
MLA (9th ed.) CitationFord, Tara Kathryn, and Rhonda K. Miller. Interaction of Non-meat Ingredients on Sensory Characteristics and Chemical Characteristics of Pork Loin Chops During Vacuum-packaged Refrigerated Storage. [Texas A&M University], 2005.
Warning: These citations may not always be 100% accurate.