Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju).

MLA

Se Hui Jeon, et al. “Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju).” Journal of Food Protection, vol. 78, no. 4, Apr. 2015, pp. 812–18. EBSCOhost, https://doi.org/10.4315/0362-028X.JFP-14-431.

APA

Se Hui Jeon, Nam Hee Kim, Moon Bo Shim, Young Wook Jeon, Ji Hye Ahn, Soon Ho Lee, In Gyun Hwang, & Min Suk Rhee. (2015). Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju). Journal of Food Protection, 78(4), 812–818. https://doi.org/10.4315/0362-028X.JFP-14-431

Chicago

Se Hui Jeon, Nam Hee Kim, Moon Bo Shim, Young Wook Jeon, Ji Hye Ahn, Soon Ho Lee, In Gyun Hwang, and Min Suk Rhee. 2015. “Microbiological Diversity and Prevalence of Spoilage and Pathogenic Bacteria in Commercial Fermented Alcoholic Beverages (Beer, Fruit Wine, Refined Rice Wine, and Yakju).” Journal of Food Protection 78 (4): 812–18. doi:10.4315/0362-028X.JFP-14-431.