Cite
Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus aureus in Freeze-Thawed Precooked Tuna Meat.
MLA
Kataoka, Ai, et al. “Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus Aureus in Freeze-Thawed Precooked Tuna Meat.” Journal of Food Protection, vol. 79, no. 4, Apr. 2016, pp. 620–27. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-15-439.
APA
Kataoka, A., Enache, E., Napier, C., Hayman, M., & Weddig, L. (2016). Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus aureus in Freeze-Thawed Precooked Tuna Meat. Journal of Food Protection, 79(4), 620–627. https://doi.org/10.4315/0362-028X.JFP-15-439
Chicago
Kataoka, Ai, Elena Enache, Carla Napier, Melinda Hayman, and Lisa Weddig. 2016. “Effect of Storage Temperature on the Outgrowth and Toxin Production of Staphylococcus Aureus in Freeze-Thawed Precooked Tuna Meat.” Journal of Food Protection 79 (4): 620–27. doi:10.4315/0362-028X.JFP-15-439.