Guillén, S.;                     Marcén, M.;                     Álvarez, I.;                     Mañas, P.;                     Cebrián, G.    
        Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk. Foods 2021, 10, 1621.
    https://doi.org/10.3390/foods10071621
    AMA Style
    
                                Guillén S,                                 Marcén M,                                 Álvarez I,                                 Mañas P,                                 Cebrián G.        
                Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk. Foods. 2021; 10(7):1621.
        https://doi.org/10.3390/foods10071621
    
    Chicago/Turabian Style
    
                                Guillén, Silvia,                                 María Marcén,                                 Ignacio Álvarez,                                 Pilar Mañas,                                 and Guillermo Cebrián.        
                2021. "Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk" Foods 10, no. 7: 1621.
        https://doi.org/10.3390/foods10071621
    
    APA Style
    
                                Guillén, S.,                                 Marcén, M.,                                 Álvarez, I.,                                 Mañas, P.,                                 & Cebrián, G.        
        
        (2021). Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk. Foods, 10(7), 1621.
        https://doi.org/10.3390/foods10071621