Factors affecting the occurrence of viable but non‐culturable state inSalmonella,Escherichia coliandStaphylococcus aureusduring thermosonication and prevent it with sodium pyruvate

MLA

Lifen Jiang, et al. “Factors Affecting the Occurrence of Viable but Non‐culturable State InSalmonella,Escherichia ColiandStaphylococcus Aureusduring Thermosonication and Prevent It with Sodium Pyruvate.” International Journal of Food Science & Technology, vol. 56, Oct. 2020, pp. 2244–54. EBSCOhost, https://doi.org/10.1111/ijfs.14841.

APA

Lifen Jiang, Hongmei Liao, Xinyin Nie, & Lingna Zhang. (2020). Factors affecting the occurrence of viable but non‐culturable state inSalmonella,Escherichia coliandStaphylococcus aureusduring thermosonication and prevent it with sodium pyruvate. International Journal of Food Science & Technology, 56, 2244–2254. https://doi.org/10.1111/ijfs.14841

Chicago

Lifen Jiang, Hongmei Liao, Xinyin Nie, and Lingna Zhang. 2020. “Factors Affecting the Occurrence of Viable but Non‐culturable State InSalmonella,Escherichia ColiandStaphylococcus Aureusduring Thermosonication and Prevent It with Sodium Pyruvate.” International Journal of Food Science & Technology 56 (October): 2244–54. doi:10.1111/ijfs.14841.