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