APA (7th ed.) Citation

King, A. M., & Hardin, M. D. (2011). Effects of lactic acid and commercial chilling processes on survival of Salmonella spp., Yersinia enterocolitica, and Campylobacter coli in pork variety meats. [Texas A&M University].

Chicago Style (17th ed.) Citation

King, Amanda Mardelle, and Margaret D. Hardin. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella Spp., Yersinia Enterocolitica, and Campylobacter Coli in Pork Variety Meats. [College Station, Tex.]: [Texas A&M University], 2011.

MLA (9th ed.) Citation

King, Amanda Mardelle, and Margaret D. Hardin. Effects of Lactic Acid and Commercial Chilling Processes on Survival of Salmonella Spp., Yersinia Enterocolitica, and Campylobacter Coli in Pork Variety Meats. [Texas A&M University], 2011.