Cite
Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven.
MLA
Breslin, T. J., et al. “Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven.” Journal of Food Protection, vol. 77, no. 11, Nov. 2014, pp. 1897–903. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-14-035.
APA
Breslin, T. J., Tenorio-Bernal, M. I., Marks, B. P., Booren, A. M., Ryser, E. T., & Hall, N. O. (2014). Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven. Journal of Food Protection, 77(11), 1897–1903. https://doi.org/10.4315/0362-028X.JFP-14-035
Chicago
Breslin, T. J., M. I. Tenorio-Bernal, B. P. Marks, A. M. Booren, E. T. Ryser, and N. O. Hall. 2014. “Evaluation of Salmonella Thermal Inactivation Model Validity for Slow Cooking of Whole-Muscle Meat Roasts in a Pilot-Scale Oven.” Journal of Food Protection 77 (11): 1897–1903. doi:10.4315/0362-028X.JFP-14-035.