Evaluation of Ozonated Water as a Potential Intervention to Reduce Salmonella and Indicator Organisms on Raw Chicken Wing Sections.

MLA

Cano, Carmen, et al. “Evaluation of Ozonated Water as a Potential Intervention to Reduce Salmonella and Indicator Organisms on Raw Chicken Wing Sections.” Food Protection Trends, vol. 43, no. 6, Nov. 2023, pp. 472–78. EBSCOhost, https://doi.org/10.4315/FPT-22-022.

APA

Cano, C., Sullivan, G. A., & Chaves, B. D. (2023). Evaluation of Ozonated Water as a Potential Intervention to Reduce Salmonella and Indicator Organisms on Raw Chicken Wing Sections. Food Protection Trends, 43(6), 472–478. https://doi.org/10.4315/FPT-22-022

Chicago

Cano, Carmen, Gary A. Sullivan, and Byron D. Chaves. 2023. “Evaluation of Ozonated Water as a Potential Intervention to Reduce Salmonella and Indicator Organisms on Raw Chicken Wing Sections.” Food Protection Trends 43 (6): 472–78. doi:10.4315/FPT-22-022.