Lukkananukool, A., Polyorach, S., Sommart, K., & Chaosap, C. (2023). Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle. Foods, 12(18), 3402. https://doi.org/10.3390/foods12183402
Chicago-referens (17:e uppl.)Lukkananukool, Achara, Sineenart Polyorach, Kritapon Sommart, och Chanporn Chaosap. "Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle." Foods 12, no. 18 (2023): 3402. https://doi.org/10.3390/foods12183402.
MLA-referens (9:e uppl.)Lukkananukool, Achara, et al. "Effect of Different Roughage Sources in Fermented Total Mixed Ration and Energy Intake on Meat Quality, Collagen Solubility, Troponin T Degradation, and Fatty Acids of Native Thai Cattle Longissimus Muscle." Foods, vol. 12, no. 18, 2023, p. 3402, https://doi.org/10.3390/foods12183402.
