Quantitative transfer of Salmonella Typhimurium LT2 during mechanical slicing of tomatoes as impacted by multiple processing variables.

MLA

Wang, Haiqiang, and Elliot T. Ryser. “Quantitative Transfer of Salmonella Typhimurium LT2 during Mechanical Slicing of Tomatoes as Impacted by Multiple Processing Variables.” International Journal of Food Microbiology, vol. 234, Oct. 2016, pp. 76–82. EBSCOhost, https://doi.org/10.1016/j.ijfoodmicro.2016.06.035.

APA

Wang, H., & Ryser, E. T. (2016). Quantitative transfer of Salmonella Typhimurium LT2 during mechanical slicing of tomatoes as impacted by multiple processing variables. International Journal of Food Microbiology, 234, 76–82. https://doi.org/10.1016/j.ijfoodmicro.2016.06.035

Chicago

Wang, Haiqiang, and Elliot T Ryser. 2016. “Quantitative Transfer of Salmonella Typhimurium LT2 during Mechanical Slicing of Tomatoes as Impacted by Multiple Processing Variables.” International Journal of Food Microbiology 234 (October): 76–82. doi:10.1016/j.ijfoodmicro.2016.06.035.