Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk.

MLA

Zhujun Gao, et al. “Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter Sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk.” Journal of Food Protection, vol. 85, no. 8, Aug. 2022, pp. 1133–41. EBSCOhost, https://doi.org/10.4315/JFP-22-044.

APA

Zhujun Gao, Chongtao Ge, Baker, R. C., Tikekar, R. V., & Buchanan, R. L. (2022). Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk. Journal of Food Protection, 85(8), 1133–1141. https://doi.org/10.4315/JFP-22-044

Chicago

Zhujun Gao, Chongtao Ge, Robert C. Baker, Rohan V. Tikekar, and Robert L. Buchanan. 2022. “Evaluation of Potential for Butyl and Heptyl Para-Hydroxybenzoate Enhancement of Thermal Inactivation of Cronobacter Sakazakii during Rehydration of Powdered Infant Formula and Nonfat Dry Milk.” Journal of Food Protection 85 (8): 1133–41. doi:10.4315/JFP-22-044.