Porto-Fett, A.C.S.; Jackson-Davis, A.; Kassama, L.S.; Daniel, M.; Oliver, M.; Jung, Y.; Luchansky, J.B.
Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms 2020, 8, 360.
https://doi.org/10.3390/microorganisms8030360
AMA Style
Porto-Fett ACS, Jackson-Davis A, Kassama LS, Daniel M, Oliver M, Jung Y, Luchansky JB.
Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms. 2020; 8(3):360.
https://doi.org/10.3390/microorganisms8030360
Chicago/Turabian Style
Porto-Fett, Anna C. S., Armitra Jackson-Davis, Lamin S. Kassama, Marciauna Daniel, Michelle Oliver, YangJin Jung, and John B. Luchansky.
2020. "Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing" Microorganisms 8, no. 3: 360.
https://doi.org/10.3390/microorganisms8030360
APA Style
Porto-Fett, A. C. S., Jackson-Davis, A., Kassama, L. S., Daniel, M., Oliver, M., Jung, Y., & Luchansky, J. B.
(2020). Inactivation of Shiga Toxin-Producing Escherichia coli in Refrigerated and Frozen Meatballs Using High Pressure Processing. Microorganisms, 8(3), 360.
https://doi.org/10.3390/microorganisms8030360