Gonzales-Barron, U.; Pouillot, R.; Skjerdal, T.; Carrasco, E.; Teixeira, P.; Stasiewicz, M.J.; Hasegawa, A.; De Oliveira Mota, J.; Guillier, L.; Cadavez, V.;
et al. A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish. Foods 2024, 13, 3831.
https://doi.org/10.3390/foods13233831
AMA Style
Gonzales-Barron U, Pouillot R, Skjerdal T, Carrasco E, Teixeira P, Stasiewicz MJ, Hasegawa A, De Oliveira Mota J, Guillier L, Cadavez V,
et al. A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish. Foods. 2024; 13(23):3831.
https://doi.org/10.3390/foods13233831
Chicago/Turabian Style
Gonzales-Barron, Ursula, Régis Pouillot, Taran Skjerdal, Elena Carrasco, Paula Teixeira, Matthew J. Stasiewicz, Akio Hasegawa, Juliana De Oliveira Mota, Laurent Guillier, Vasco Cadavez,
and et al. 2024. "A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish" Foods 13, no. 23: 3831.
https://doi.org/10.3390/foods13233831
APA Style
Gonzales-Barron, U., Pouillot, R., Skjerdal, T., Carrasco, E., Teixeira, P., Stasiewicz, M. J., Hasegawa, A., De Oliveira Mota, J., Guillier, L., Cadavez, V., & Sanaa, M.
(2024). A Quantitative Risk Assessment Model for Listeria monocytogenes in Ready-to-Eat Smoked and Gravad Fish. Foods, 13(23), 3831.
https://doi.org/10.3390/foods13233831
