Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry

MLA

Joseph Meade, et al. “Use of Chemical Treatments Applied Alone and in Combination to Reduce Campylobacter on Raw Poultry.” Food Control, vol. 46, Dec. 2014, pp. 299–303. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........0ce5c525d769ef7b068d5aa67745a3f6&authtype=sso&custid=ns315887.

APA

Joseph Meade, Paul Whyte, Declan Bolton, James G. Lyng, & Leonard Koolman. (2014). Use of chemical treatments applied alone and in combination to reduce Campylobacter on raw poultry. Food Control, 46, 299–303.

Chicago

Joseph Meade, Paul Whyte, Declan Bolton, James G. Lyng, and Leonard Koolman. 2014. “Use of Chemical Treatments Applied Alone and in Combination to Reduce Campylobacter on Raw Poultry.” Food Control 46 (December): 299–303. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi...........0ce5c525d769ef7b068d5aa67745a3f6&authtype=sso&custid=ns315887.