Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system

MLA

Byelashov, Oleksandr A., et al. “Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia Coli O157:H7 in a Meat Model System.” Journal of Food Science, vol. 75, no. 4, May 2010, pp. M209–17. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.230997482&authtype=sso&custid=ns315887.

APA

Byelashov, O. A., Adler, J. M., Geornaras, I., Kyung Yuk Ko, Belk, K. E., Smith, G. C., & Sofos, J. N. (2010). Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. Journal of Food Science, 75(4), M209–M217.

Chicago

Byelashov, Oleksandr A., Jeremy M. Adler, Ifigenia Geornaras, Kyung Yuk Ko, Keith E. Belk, Gary C. Smith, and John N. Sofos. 2010. “Evaluation of Brining Ingredients and Antimicrobials for Effects on Thermal Destruction of Escherichia Coli O157:H7 in a Meat Model System.” Journal of Food Science 75 (4): M209–17. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsggo&AN=edsgcl.230997482&authtype=sso&custid=ns315887.