APA (7th ed.) Citation

Haneklaus, A., Harris, K. B., & Savell, J. W. (2010). Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance standards. [Texas A&M University].

Chicago Style (17th ed.) Citation

Haneklaus, Ashley, Kerri B. Harris, and Jeffrey W. Savell. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [College Station, Tex.]: [Texas A&M University], 2010.

MLA (9th ed.) Citation

Haneklaus, Ashley, et al. Evaluation of Alternative Cooking and Cooling Procedures for Large, Intact Meat Products to Achieve Lethality and Stabilization Microbiological Performance Standards. [Texas A&M University], 2010.