Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds in comminuted pork

MLA

Pierson, M. D., and N. R. Reddy. “Inhibition of Clostridium Botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork.” Journal of Food Science (Wiley-Blackwell), vol. 47, no. 6, Nov. 1982, p. 1926. EBSCOhost, https://doi.org/10.1111/j.1365-2621.1982.tb12915.x.

APA

Pierson, M. D., & Reddy, N. R. (1982). Inhibition of Clostridium botulinum by antioxidants and related phenolic compounds in comminuted pork. Journal of Food Science (Wiley-Blackwell), 47(6), 1926. https://doi.org/10.1111/j.1365-2621.1982.tb12915.x

Chicago

Pierson, M. D., and N. R. Reddy. 1982. “Inhibition of Clostridium Botulinum by Antioxidants and Related Phenolic Compounds in Comminuted Pork.” Journal of Food Science (Wiley-Blackwell) 47 (6): 1926. doi:10.1111/j.1365-2621.1982.tb12915.x.