Bacteriology of Hot and Cold Boned Pork Preblends.

MLA

Delaquis, P. J., et al. “Bacteriology of Hot and Cold Boned Pork Preblends.” Journal of Food Protection, vol. 55, no. 11, Nov. 1992, pp. 910–12. EBSCOhost, https://doi.org/10.4315/0362-028X-55.11.910.

APA

Delaquis, P. J., Gariépy, C., & Dussault, F. (1992). Bacteriology of Hot and Cold Boned Pork Preblends. Journal of Food Protection, 55(11), 910–912. https://doi.org/10.4315/0362-028X-55.11.910

Chicago

Delaquis, P J, C Gariépy, and France Dussault. 1992. “Bacteriology of Hot and Cold Boned Pork Preblends.” Journal of Food Protection 55 (11): 910–12. doi:10.4315/0362-028X-55.11.910.