Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products

MLA

Kathleen A. Glass, et al. “Inhibition of Clostridium Botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.” Journal of Food Protection, vol. 80, Sept. 2017, pp. 1478–88. EBSCOhost, https://doi.org/10.4315/0362-028x.jfp-17-027.

APA

Kathleen A. Glass, Frank Rossi, Ming Mu, & Brian LeVine. (2017). Inhibition of Clostridium botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products. Journal of Food Protection, 80, 1478–1488. https://doi.org/10.4315/0362-028x.jfp-17-027

Chicago

Kathleen A. Glass, Frank Rossi, Ming Mu, and Brian LeVine. 2017. “Inhibition of Clostridium Botulinum in Model Reduced-Sodium Pasteurized Prepared Cheese Products.” Journal of Food Protection 80 (September): 1478–88. doi:10.4315/0362-028x.jfp-17-027.