Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat.

MLA

Shimojima, Yukako, et al. “Survival of Campylobacter Jejuni, Salmonella, and Listeria Monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat.” Journal of Food Protection, vol. 85, no. 8, Aug. 2022, pp. 1166–71. EBSCOhost, https://doi.org/10.4315/JFP-22-114.

APA

Shimojima, Y., Shimojima, H., & Morita, Y. (2022). Survival of Campylobacter jejuni, Salmonella, and Listeria monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat. Journal of Food Protection, 85(8), 1166–1171. https://doi.org/10.4315/JFP-22-114

Chicago

Shimojima, Yukako, Hazuki Shimojima, and Yukio Morita. 2022. “Survival of Campylobacter Jejuni, Salmonella, and Listeria Monocytogenes and Temperature Change in Low-Temperature–Longtime-Cooked Chicken Meat.” Journal of Food Protection 85 (8): 1166–71. doi:10.4315/JFP-22-114.