Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354.

MLA

Wason, Surabhi, et al. “Effect of Inoculation (Pre‐ vs. Post‐grinding) of Black Pepper on Decimal Reduction Time of Salmonella Spp. and Enterococcus FaeciumNRRL B‐2354.” Journal of Food Safety, vol. 44, no. 1, Feb. 2024, pp. 1–10. EBSCOhost, https://doi.org/10.1111/jfs.13105.

APA

Wason, S., Fuerte, Y. K. N., Rojas, R. V., & Subbiah, J. (2024). Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354. Journal of Food Safety, 44(1), 1–10. https://doi.org/10.1111/jfs.13105

Chicago

Wason, Surabhi, Yhuliana Kattalina Nino Fuerte, Rossana Villa Rojas, and Jeyamkondan Subbiah. 2024. “Effect of Inoculation (Pre‐ vs. Post‐grinding) of Black Pepper on Decimal Reduction Time of Salmonella Spp. and Enterococcus FaeciumNRRL B‐2354.” Journal of Food Safety 44 (1): 1–10. doi:10.1111/jfs.13105.