The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat

MLA

R.G. Bell. “The Effect of Variation of Thermal Processing on the Microbial Spoilage of Chub-Packed Luncheon Meat.” Journal of Applied Bacteriology, vol. 54, Apr. 1983, pp. 249–55. EBSCOhost, https://doi.org/10.1111/j.1365-2672.1983.tb02614.x.

APA

R.G. Bell. (1983). The effect of variation of thermal processing on the microbial spoilage of chub-packed luncheon meat. Journal of Applied Bacteriology, 54, 249–255. https://doi.org/10.1111/j.1365-2672.1983.tb02614.x

Chicago

R.G. Bell. 1983. “The Effect of Variation of Thermal Processing on the Microbial Spoilage of Chub-Packed Luncheon Meat.” Journal of Applied Bacteriology 54 (April): 249–55. doi:10.1111/j.1365-2672.1983.tb02614.x.