Cite
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens.
MLA
Solveig Langsrud, et al. “Cooking Chicken at Home: Common or Recommended Approaches to Judge Doneness May Not Assure Sufficient Inactivation of Pathogens.” PLoS ONE, vol. 15, no. 4, Jan. 2020, p. e0230928. EBSCOhost, https://doi.org/10.1371/journal.pone.0230928.
APA
Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, & Trond Møretrø. (2020). Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens. PLoS ONE, 15(4), e0230928. https://doi.org/10.1371/journal.pone.0230928
Chicago
Solveig Langsrud, Oddvin Sørheim, Silje Elisabeth Skuland, Valérie Lengard Almli, Merete Rusås Jensen, Magnhild Seim Grøvlen, Øydis Ueland, and Trond Møretrø. 2020. “Cooking Chicken at Home: Common or Recommended Approaches to Judge Doneness May Not Assure Sufficient Inactivation of Pathogens.” PLoS ONE 15 (4): e0230928. doi:10.1371/journal.pone.0230928.