Reduction of SalmonellaEnteritidis Population Sizes on Almond Kernels with Infrared Heat

MLA

Brandl, Maria T., et al. “Reduction of SalmonellaEnteritidis Population Sizes on Almond Kernels with Infrared Heat.” Journal of Food Protection, vol. 71, no. 5, May 2008, pp. 897–902. EBSCOhost, https://doi.org/10.4315/0362-028X-71.5.897.

APA

Brandl, M. T., Pan, Z., Huynh, S., Zhu, Y., & Mchugh, T. H. (2008). Reduction of SalmonellaEnteritidis Population Sizes on Almond Kernels with Infrared Heat. Journal of Food Protection, 71(5), 897–902. https://doi.org/10.4315/0362-028X-71.5.897

Chicago

Brandl, Maria T., Zhongli Pan, Steven Huynh, Yi Zhu, and Tara H. Mchugh. 2008. “Reduction of SalmonellaEnteritidis Population Sizes on Almond Kernels with Infrared Heat.” Journal of Food Protection 71 (5): 897–902. doi:10.4315/0362-028X-71.5.897.