Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat.

MLA

Osaili, Tareq M., et al. “Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat.” Journal of Food Protection, vol. 86, no. 2, Feb. 2023, p. 100038. EBSCOhost, https://doi.org/10.1016/j.jfp.2023.100038.

APA

Osaili, T. M., Al-Nabulsi, A. A., Hasan, F., Dhanasekaran, D. K., Hussain, A. Z. S., Cheikh Ismail, L., Naja, F., Radwan, H., Faris, M. E., Olaimat, A. N., Ayyash, M., Obaid, R. S., & Holley, R. (2023). Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat. Journal of Food Protection, 86(2), 100038. https://doi.org/10.1016/j.jfp.2023.100038

Chicago

Osaili, Tareq M, Anas A Al-Nabulsi, Fayeza Hasan, Dinesh K Dhanasekaran, Ayman Z S Hussain, Leila Cheikh Ismail, Farah Naja, et al. 2023. “Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat.” Journal of Food Protection 86 (2): 100038. doi:10.1016/j.jfp.2023.100038.