Cite
Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk.
MLA
Gurtler, Joshua B., et al. “Modeling the Thermal Inactivation Kinetics of Heat-Resistant Salmonella Enteritidis and Oranienburg in 10 Percent Salted Liquid Egg Yolk.” Journal of Food Protection, vol. 74, no. 6, June 2011, pp. 882–92. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-10-384.
APA
Gurtler, J. B., Marks, H. M., Jones, D. R., Bailey, R. R., & Bauer, N. E. (2011). Modeling the thermal inactivation kinetics of heat-resistant Salmonella Enteritidis and Oranienburg in 10 percent salted liquid egg yolk. Journal of Food Protection, 74(6), 882–892. https://doi.org/10.4315/0362-028X.JFP-10-384
Chicago
Gurtler, Joshua B, Harry M Marks, Deana R Jones, Rebecca R Bailey, and Nathan E Bauer. 2011. “Modeling the Thermal Inactivation Kinetics of Heat-Resistant Salmonella Enteritidis and Oranienburg in 10 Percent Salted Liquid Egg Yolk.” Journal of Food Protection 74 (6): 882–92. doi:10.4315/0362-028X.JFP-10-384.