Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid.

MLA

Wemmenhove, E., et al. “Factors That Inhibit Growth of Listeria Monocytogenes in Nature-Ripened Gouda Cheese: A Major Role for Undissociated Lactic Acid.” Food Control, vol. 84, Feb. 2018, pp. 413–18. EBSCOhost, https://doi.org/10.1016/j.foodcont.2017.08.028.

APA

Wemmenhove, E., van Valenberg, H. J. F., van Hooijdonk, A. C. M., Wells-Bennik, M. H. J., & Zwietering, M. H. (2018). Factors that inhibit growth of Listeria monocytogenes in nature-ripened Gouda cheese: A major role for undissociated lactic acid. Food Control, 84, 413–418. https://doi.org/10.1016/j.foodcont.2017.08.028

Chicago

Wemmenhove, E., H.J.F. van Valenberg, A.C.M. van Hooijdonk, M.H.J. Wells-Bennik, and M.H. Zwietering. 2018. “Factors That Inhibit Growth of Listeria Monocytogenes in Nature-Ripened Gouda Cheese: A Major Role for Undissociated Lactic Acid.” Food Control 84 (February): 413–18. doi:10.1016/j.foodcont.2017.08.028.