Omura, K.; Kaibara, E.; Yamaguchi, S.; Aoyagi, H.; Nishio, M.; Tomita, K.; Sawai, J.
Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat. Foods 2024, 13, 370.
https://doi.org/10.3390/foods13030370
AMA Style
Omura K, Kaibara E, Yamaguchi S, Aoyagi H, Nishio M, Tomita K, Sawai J.
Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat. Foods. 2024; 13(3):370.
https://doi.org/10.3390/foods13030370
Chicago/Turabian Style
Omura, Kiuta, Emi Kaibara, Sae Yamaguchi, Hana Aoyagi, Mari Nishio, Kazuhisa Tomita, and Jun Sawai.
2024. "Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat" Foods 13, no. 3: 370.
https://doi.org/10.3390/foods13030370
APA Style
Omura, K., Kaibara, E., Yamaguchi, S., Aoyagi, H., Nishio, M., Tomita, K., & Sawai, J.
(2024). Effect of Treatment with Heated Scallop Shell Powder on the Inactivation of Naturally Existing Bacteria and Listeria monocytogenes Inoculated on Chicken Meat. Foods, 13(3), 370.
https://doi.org/10.3390/foods13030370
