INCREASED INACTIVATION OF BACTERIAL SPORES AT HIGH TEMPERATURES IN THE PRESENCE OF MONOGLYCERIDES2

MLA

Jon J. Kabara, et al. “Increased Inactivation of Bacterial Spores at High Temperatures in the Presence of Monoglycerides2.” Journal of Food Safety, vol. 3, Mar. 1981, pp. 69–82. EBSCOhost, https://doi.org/10.1111/j.1745-4565.1981.tb00411.x.

APA

Jon J. Kabara, D. M. Adams, & H. R. Kimsey. (1981). Increased Inactivation of Bacterial Spores at High Temperatures in the Presence of Monoglycerides2. Journal of Food Safety, 3, 69–82. https://doi.org/10.1111/j.1745-4565.1981.tb00411.x

Chicago

Jon J. Kabara, D. M. Adams, and H. R. Kimsey. 1981. “Increased Inactivation of Bacterial Spores at High Temperatures in the Presence of Monoglycerides2.” Journal of Food Safety 3 (March): 69–82. doi:10.1111/j.1745-4565.1981.tb00411.x.