Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.

MLA

Channaiah, Lakshmikantha H., et al. “Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus Faecium ATCC 8459 and Saccharomyces Cerevisiae as Nonpathogenic Surrogate Indicators.” Journal of Food Protection, vol. 79, no. 4, Apr. 2016, pp. 544–52. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-15-241.

APA

Channaiah, L. H., Holmgren, E. S., Michael, M., Sevart, N. J., Milke, D., Schwan, C. L., Krug, M., Wilder, A., Phebus, R. K., Thippareddi, H., & Milliken, G. (2016). Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators. Journal of Food Protection, 79(4), 544–552. https://doi.org/10.4315/0362-028X.JFP-15-241

Chicago

Channaiah, Lakshmikantha H., Elizabeth S. Holmgren, Minto Michael, Nicholas J. Sevart, Donka Milke, Carla L. Schwan, Matthew Krug, et al. 2016. “Validation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus Faecium ATCC 8459 and Saccharomyces Cerevisiae as Nonpathogenic Surrogate Indicators.” Journal of Food Protection 79 (4): 544–52. doi:10.4315/0362-028X.JFP-15-241.