Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home.

MLA

Gurman, Phillip M., et al. “Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home.” Risk Analysis: An International Journal, vol. 38, no. 12, Dec. 2018, pp. 2625–45. EBSCOhost, https://doi.org/10.1111/risa.13163.

APA

Gurman, P. M., Ross, T., & Kiermeier, A. (2018). Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home. Risk Analysis: An International Journal, 38(12), 2625–2645. https://doi.org/10.1111/risa.13163

Chicago

Gurman, Phillip M., Tom Ross, and Andreas Kiermeier. 2018. “Quantitative Microbial Risk Assessment of Salmonellosis from the Consumption of Australian Pork: Minced Meat from Retail to Burgers Prepared and Consumed at Home.” Risk Analysis: An International Journal 38 (12): 2625–45. doi:10.1111/risa.13163.