Incidence of Listeria spp. in Pre-cooked, Chilled Chicken Products as Determined by Culture and Enzyme-linked Immunoassay (ELISA).

MLA

Kerr, Kevin G., et al. “Incidence of Listeria Spp. in Pre-Cooked, Chilled Chicken Products as Determined by Culture and Enzyme-Linked Immunoassay (ELISA).” Journal of Food Protection, vol. 53, no. 7, July 1990, pp. 606–07. EBSCOhost, https://doi.org/10.4315/0362-028X-53.7.606.

APA

Kerr, K. G., Rotowa, N. A., Hawkey, P. M., & Lacey, R. W. (1990). Incidence of Listeria spp. in Pre-cooked, Chilled Chicken Products as Determined by Culture and Enzyme-linked Immunoassay (ELISA). Journal of Food Protection, 53(7), 606–607. https://doi.org/10.4315/0362-028X-53.7.606

Chicago

Kerr, Kevin G, Nathaniel A Rotowa, Peter M Hawkey, and Richard W Lacey. 1990. “Incidence of Listeria Spp. in Pre-Cooked, Chilled Chicken Products as Determined by Culture and Enzyme-Linked Immunoassay (ELISA).” Journal of Food Protection 53 (7): 606–7. doi:10.4315/0362-028X-53.7.606.