LEE, C. M., CARROLL, R. J., & ABDOLLAHI, A. (1981). A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability. Blackwell Publishing Ltd.
Chicago Style (17th ed.) CitationLEE, C. M., R. J. CARROLL, and A. ABDOLLAHI. A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability. Oxford, UK: Blackwell Publishing Ltd, 1981.
MLA (9th ed.) CitationLEE, C. M., et al. A Microscopical Study of the Structure of Meat Emulsions and Its Relationship to Thermal Stability. Blackwell Publishing Ltd, 1981.
Warning: These citations may not always be 100% accurate.