Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes.

MLA

Kim, S.‐S., and D.‐H. Kang. “Effect of Milk Fat Content on the Performance of Ohmic Heating for Inactivation of Escherichia Coli O157:H7, Salmonella Enterica Serovar Typhimurium and Listeria Monocytogenes.” Journal of Applied Microbiology, vol. 119, no. 2, Aug. 2015, pp. 475–86. EBSCOhost, https://doi.org/10.1111/jam.12867.

APA

Kim, S. ‐S., & Kang, D. ‐H. (2015). Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. Journal of Applied Microbiology, 119(2), 475–486. https://doi.org/10.1111/jam.12867

Chicago

Kim, S.‐S., and D.‐H. Kang. 2015. “Effect of Milk Fat Content on the Performance of Ohmic Heating for Inactivation of Escherichia Coli O157:H7, Salmonella Enterica Serovar Typhimurium and Listeria Monocytogenes.” Journal of Applied Microbiology 119 (2): 475–86. doi:10.1111/jam.12867.