Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham.

MLA

Myers, Kevin, et al. “Effects of High Hydrostatic Pressure and Varying Concentrations of Sodium Nitrite from Traditional and Vegetable-Based Sources on the Growth of Listeria Monocytogenes on Ready-to-Eat (RTE) Sliced Ham.” Meat Science, vol. 94, no. 1, May 2013, pp. 69–76. EBSCOhost, https://doi.org/10.1016/j.meatsci.2012.12.019.

APA

Myers, K., Cannon, J., Montoya, D., Dickson, J., Lonergan, S., & Sebranek, J. (2013). Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham. Meat Science, 94(1), 69–76. https://doi.org/10.1016/j.meatsci.2012.12.019

Chicago

Myers, Kevin, Jerry Cannon, Damian Montoya, James Dickson, Steven Lonergan, and Joseph Sebranek. 2013. “Effects of High Hydrostatic Pressure and Varying Concentrations of Sodium Nitrite from Traditional and Vegetable-Based Sources on the Growth of Listeria Monocytogenes on Ready-to-Eat (RTE) Sliced Ham.” Meat Science 94 (1): 69–76. doi:10.1016/j.meatsci.2012.12.019.