Cite
Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient.
MLA
Griep-Moyer, E. R., et al. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science, vol. 105, no. 12, Dec. 2022, pp. 9439–49. EBSCOhost, https://doi.org/10.3168/jds.2022-22174.
APA
Griep-Moyer, E. R., Trmčić, A., Qian, C., & Moraru, C. I. (2022). Monte Carlo simulation model predicts bactofugation can extend shelf-life of pasteurized fluid milk, even when raw milk with low spore counts is used as the incoming ingredient. Journal of Dairy Science, 105(12), 9439–9449. https://doi.org/10.3168/jds.2022-22174
Chicago
Griep-Moyer, E.R., A. Trmčić, C. Qian, and C.I. Moraru. 2022. “Monte Carlo Simulation Model Predicts Bactofugation Can Extend Shelf-Life of Pasteurized Fluid Milk, Even When Raw Milk with Low Spore Counts Is Used as the Incoming Ingredient.” Journal of Dairy Science 105 (12): 9439–49. doi:10.3168/jds.2022-22174.