Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice.

MLA

Kim, Sang-Soon, and Dong-Hyun Kang. “Comparison of PH Effects on Ohmic Heating and Conventional Heating for Inactivation of Escherichia Coli O157:H7, Salmonella Enterica Serovar Typhimurium and Listeria Monocytogenes in Orange Juice.” LWT - Food Science & Technology, vol. 64, no. 2, Dec. 2015, pp. 860–66. EBSCOhost, https://doi.org/10.1016/j.lwt.2015.06.056.

APA

Kim, S.-S., & Kang, D.-H. (2015). Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice. LWT - Food Science & Technology, 64(2), 860–866. https://doi.org/10.1016/j.lwt.2015.06.056

Chicago

Kim, Sang-Soon, and Dong-Hyun Kang. 2015. “Comparison of PH Effects on Ohmic Heating and Conventional Heating for Inactivation of Escherichia Coli O157:H7, Salmonella Enterica Serovar Typhimurium and Listeria Monocytogenes in Orange Juice.” LWT - Food Science & Technology 64 (2): 860–66. doi:10.1016/j.lwt.2015.06.056.