APA (7th ed.) Citation

Jenschke, B. E., & Miller, R. K. (2006). Chemical, color, and sensory attributes of sorghum bran-enhanced beef patties in a high oxygen environment. [Texas A&M University].

Chicago Style (17th ed.) Citation

Jenschke, Blaine Edward, and Rhonda K. Miller. Chemical, Color, and Sensory Attributes of Sorghum Bran-enhanced Beef Patties in a High Oxygen Environment. [College Station, Tex.]: [Texas A&M University], 2006.

MLA (9th ed.) Citation

Jenschke, Blaine Edward, and Rhonda K. Miller. Chemical, Color, and Sensory Attributes of Sorghum Bran-enhanced Beef Patties in a High Oxygen Environment. [Texas A&M University], 2006.