Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.

MLA

Channaiah, Lakshmikantha H., et al. “Evaluation of Thermal Inactivation Parameters of Salmonella in Whole Wheat Multigrain Bread.” Food Microbiology, vol. 82, Sept. 2019, pp. 334–41. EBSCOhost, https://doi.org/10.1016/j.fm.2019.03.001.

APA

Channaiah, L. H., Michael, M., Acuff, J. C., Phebus, R. K., Thippareddi, H., & Milliken, G. (2019). Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food Microbiology, 82, 334–341. https://doi.org/10.1016/j.fm.2019.03.001

Chicago

Channaiah, Lakshmikantha H., Minto Michael, Jennifer C. Acuff, Randall K. Phebus, Harshavardhan Thippareddi, and George Milliken. 2019. “Evaluation of Thermal Inactivation Parameters of Salmonella in Whole Wheat Multigrain Bread.” Food Microbiology 82 (September): 334–41. doi:10.1016/j.fm.2019.03.001.