Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses.

MLA

Pacholewicz, Ewa, et al. “Reduction of Extended-Spectrum-β-Lactamase- and AmpC-β-Lactamase-Producing Escherichia Coli through Processing in Two Broiler Chicken Slaughterhouses.” International Journal of Food Microbiology, vol. 215, Dec. 2015, pp. 57–63. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2015.08.010.

APA

Pacholewicz, E., Liakopoulos, A., Swart, A., Gortemaker, B., Dierikx, C., Havelaar, A., & Schmitt, H. (2015). Reduction of extended-spectrum-β-lactamase- and AmpC-β-lactamase-producing Escherichia coli through processing in two broiler chicken slaughterhouses. International Journal of Food Microbiology, 215, 57–63. https://doi.org/10.1016/j.ijfoodmicro.2015.08.010

Chicago

Pacholewicz, Ewa, Apostolos Liakopoulos, Arno Swart, Betty Gortemaker, Cindy Dierikx, Arie Havelaar, and Heike Schmitt. 2015. “Reduction of Extended-Spectrum-β-Lactamase- and AmpC-β-Lactamase-Producing Escherichia Coli through Processing in Two Broiler Chicken Slaughterhouses.” International Journal of Food Microbiology 215 (December): 57–63. doi:10.1016/j.ijfoodmicro.2015.08.010.