Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods

MLA

Zahid Hayat Mahmud, et al. “Toxigenicity and Genetic Diversity of Staphylococcus Aureus Isolated from Vietnamese Ready-to-Eat Foods.” Food Control, vol. 21, Feb. 2010, pp. 166–71. EBSCOhost, https://doi.org/10.1016/j.foodcont.2009.05.001.

APA

Zahid Hayat Mahmud, Nguyen Thi Lam, Ha Thi Anh Dao, Fusao Ota, Alizadeh Mohammad, Nguyen Van Nhien, Afework Kassu, Sucharit Basu Neogi, Nguyen Cong Khan, Bui Thi Mai Huong, & Masayuki Yamato. (2010). Toxigenicity and genetic diversity of Staphylococcus aureus isolated from Vietnamese ready-to-eat foods. Food Control, 21, 166–171. https://doi.org/10.1016/j.foodcont.2009.05.001

Chicago

Zahid Hayat Mahmud, Nguyen Thi Lam, Ha Thi Anh Dao, Fusao Ota, Alizadeh Mohammad, Nguyen Van Nhien, Afework Kassu, et al. 2010. “Toxigenicity and Genetic Diversity of Staphylococcus Aureus Isolated from Vietnamese Ready-to-Eat Foods.” Food Control 21 (February): 166–71. doi:10.1016/j.foodcont.2009.05.001.