Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

MLA

Wuytack, Elke Y., et al. “Bacterial Inactivation by High-Pressure Homogenisation and High Hydrostatic Pressure.” International Journal of Food Microbiology, vol. 77, no. 3, Aug. 2002, p. 205. EBSCOhost, https://doi.org/10.1016/S0168-1605(02)00054-5.

APA

Wuytack, E. Y., Diels, A. M. J., & Michiels, C. W. (2002). Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. International Journal of Food Microbiology, 77(3), 205. https://doi.org/10.1016/S0168-1605(02)00054-5

Chicago

Wuytack, Elke Y., Ann M.J. Diels, and Chris W. Michiels. 2002. “Bacterial Inactivation by High-Pressure Homogenisation and High Hydrostatic Pressure.” International Journal of Food Microbiology 77 (3): 205. doi:10.1016/S0168-1605(02)00054-5.