Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.

MLA

Yoon, Yohan, et al. “Effects of Cooking Methods and Chemical Tenderizers on Survival of Escherichia Coli O157:H7 in Ground Beef Patties.” Meat Science, vol. 95, no. 2, Oct. 2013, pp. 317–22. EBSCOhost, https://doi.org/10.1016/j.meatsci.2013.04.056.

APA

Yoon, Y., Geornaras, I., Mukherjee, A., Belk, K. E., Scanga, J. A., Smith, G. C., & Sofos, J. N. (2013). Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. Meat Science, 95(2), 317–322. https://doi.org/10.1016/j.meatsci.2013.04.056

Chicago

Yoon, Yohan, Ifigenia Geornaras, Avik Mukherjee, Keith E Belk, John A Scanga, Gary C Smith, and John N Sofos. 2013. “Effects of Cooking Methods and Chemical Tenderizers on Survival of Escherichia Coli O157:H7 in Ground Beef Patties.” Meat Science 95 (2): 317–22. doi:10.1016/j.meatsci.2013.04.056.