Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham.

MLA

Silva, Douglas R. G., et al. “Safe Cured Meat Using Gamma Radiation: Effects on Spores of Clostridium Sporogenes and Technological and Sensorial Characteristics of Low Nitrite Cooked Ham.” LWT - Food Science & Technology, vol. 137, Feb. 2021, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.lwt.2020.110392.

APA

Silva, D. R. G., Haddad, G. B. S., de Moura, A. P., de Souza, P. M., Ramos, A. L. S., Hopkins, D. L., & Ramos, E. M. (2021). Safe cured meat using gamma radiation: Effects on spores of Clostridium sporogenes and technological and sensorial characteristics of low nitrite cooked ham. LWT - Food Science & Technology, 137, N.PAG. https://doi.org/10.1016/j.lwt.2020.110392

Chicago

Silva, Douglas R.G., Gabriela B.S. Haddad, Ana P. de Moura, Poliana M. de Souza, Alcinéia L.S. Ramos, David L. Hopkins, and Eduardo M. Ramos. 2021. “Safe Cured Meat Using Gamma Radiation: Effects on Spores of Clostridium Sporogenes and Technological and Sensorial Characteristics of Low Nitrite Cooked Ham.” LWT - Food Science & Technology 137 (February): N.PAG. doi:10.1016/j.lwt.2020.110392.