The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity.

MLA

Jeong, Sanghyup, et al. “The Effect of X-Ray Irradiation on Salmonella Inactivation and Sensory Quality of Almonds and Walnuts as a Function of Water Activity.” International Journal of Food Microbiology, vol. 153, no. 3, Feb. 2012, pp. 365–71. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2011.11.028.

APA

Jeong, S., Marks, B. P., Ryser, E. T., & Harte, J. B. (2012). The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity. International Journal of Food Microbiology, 153(3), 365–371. https://doi.org/10.1016/j.ijfoodmicro.2011.11.028

Chicago

Jeong, Sanghyup, Bradley P Marks, Elliot T Ryser, and Janice B Harte. 2012. “The Effect of X-Ray Irradiation on Salmonella Inactivation and Sensory Quality of Almonds and Walnuts as a Function of Water Activity.” International Journal of Food Microbiology 153 (3): 365–71. doi:10.1016/j.ijfoodmicro.2011.11.028.