Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail.

MLA

Pérez-Rodríguez, F., et al. “Evaluation of Hygiene Practices and Microbiological Quality of Cooked Meat Products during Slicing and Handling at Retail.” Meat Science, vol. 86, no. 2, Oct. 2010, pp. 479–85. EBSCOhost, https://doi.org/10.1016/j.meatsci.2010.05.038.

APA

Pérez-Rodríguez, F., Castro, R., Posada-Izquierdo, G. D., Valero, A., Carrasco, E., García-Gimeno, R. M., & Zurera, G. (2010). Evaluation of hygiene practices and microbiological quality of cooked meat products during slicing and handling at retail. Meat Science, 86(2), 479–485. https://doi.org/10.1016/j.meatsci.2010.05.038

Chicago

Pérez-Rodríguez, F, R Castro, G D Posada-Izquierdo, A Valero, E Carrasco, R M García-Gimeno, and G Zurera. 2010. “Evaluation of Hygiene Practices and Microbiological Quality of Cooked Meat Products during Slicing and Handling at Retail.” Meat Science 86 (2): 479–85. doi:10.1016/j.meatsci.2010.05.038.