Effect of temperature, pH, and NaCl on the inactivation kinetics of murine norovirus.

MLA

Seo, Kyeongjin, et al. “Effect of Temperature, PH, and NaCl on the Inactivation Kinetics of Murine Norovirus.” Journal of Food Protection, vol. 75, no. 3, Mar. 2012, pp. 533–40. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-11-199.

APA

Seo, K., Lee, J. E., Lim, M. Y., & Ko, G. (2012). Effect of temperature, pH, and NaCl on the inactivation kinetics of murine norovirus. Journal of Food Protection, 75(3), 533–540. https://doi.org/10.4315/0362-028X.JFP-11-199

Chicago

Seo, Kyeongjin, Jung Eun Lee, Mi Young Lim, and Gwangpyo Ko. 2012. “Effect of Temperature, PH, and NaCl on the Inactivation Kinetics of Murine Norovirus.” Journal of Food Protection 75 (3): 533–40. doi:10.4315/0362-028X.JFP-11-199.