APA (7th ed.) Citation

Contò, M., Giovanni, S. D., Contò, G., & Failla, S. Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef. Universidad del Zulia.

Chicago Style (17th ed.) Citation

Contò, Michela, Sabrina Di Giovanni, Giacomo Contò, and Sebastiana Failla. Comparison of Meat Tenderness Parameters and Free Amino Acids Content in Different Species: Buffalo, Yak and Maremmana Beef. Universidad del Zulia.

MLA (9th ed.) Citation

Contò, Michela, et al. Comparison of Meat Tenderness Parameters and Free Amino Acids Content in Different Species: Buffalo, Yak and Maremmana Beef. Universidad del Zulia.