APA (7th ed.) Citation

Shin, D. K., Keeton, J. T., & Miller, R. K. (2010). Antioxidant, color and sensory properties of sorghum bran in pre-cooked ground beef patties varying in fat and iron content. [Texas A&M University].

Chicago Style (17th ed.) Citation

Shin, Dae Keun, Jimmy T. Keeton, and Rhonda K. Miller. Antioxidant, Color and Sensory Properties of Sorghum Bran in Pre-cooked Ground Beef Patties Varying in Fat and Iron Content. [College Station, Tex.]: [Texas A&M University], 2010.

MLA (9th ed.) Citation

Shin, Dae Keun, et al. Antioxidant, Color and Sensory Properties of Sorghum Bran in Pre-cooked Ground Beef Patties Varying in Fat and Iron Content. [Texas A&M University], 2010.