Kayfus, T. J. (1981). Effect of chloride salts, curing compounds and heating and freezing on Trichinella spiralis in pork products. [publisher not identified].
Chicago Style (17th ed.) CitationKayfus, Timothy Jon. Effect of Chloride Salts, Curing Compounds and Heating and Freezing on Trichinella Spiralis in Pork Products. [Place of publication not identified]: [publisher not identified], 1981.
MLA (9th ed.) CitationKayfus, Timothy Jon. Effect of Chloride Salts, Curing Compounds and Heating and Freezing on Trichinella Spiralis in Pork Products. [publisher not identified], 1981.
Warning: These citations may not always be 100% accurate.