Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.

MLA

Mohr, T. B., et al. “Assessing the Performance of Clostridium Perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.” Journal of Food Protection, vol. 78, no. 8, Aug. 2015, pp. 1512–26. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-15-015.

APA

Mohr, T. B., Juneja, V. K., Thippareddi, H. H., Schaffner, D. W., Bronstein, P. A., Silverman, M., & Cook Jr., L. V. (2015). Assessing the Performance of Clostridium perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products. Journal of Food Protection, 78(8), 1512–1526. https://doi.org/10.4315/0362-028X.JFP-15-015

Chicago

Mohr, T. B., V. K. Juneja, H. H. Thippareddi, D. W. Schaffner, P. A. Bronstein, M. Silverman, and L. V. Cook Jr. 2015. “Assessing the Performance of Clostridium Perfringens Cooling Models for Cooked, Uncured Meat and Poultry Products.” Journal of Food Protection 78 (8): 1512–26. doi:10.4315/0362-028X.JFP-15-015.