APA (7th ed.) Citation

Crouch, E. A. C., & Golden, N. J. (2005). A risk assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products. USDA, Food Safety Inspection Service, Office of Public Health Science.

Chicago Style (17th ed.) Citation

Crouch, Edmund A. C., and Neal J. Golden. A Risk Assessment for Clostridium Perfringens in Ready-to-eat and Partially Cooked Meat and Poultry Products. [Washington, D.C.]: USDA, Food Safety Inspection Service, Office of Public Health Science, 2005.

MLA (9th ed.) Citation

Crouch, Edmund A. C., and Neal J. Golden. A Risk Assessment for Clostridium Perfringens in Ready-to-eat and Partially Cooked Meat and Poultry Products. USDA, Food Safety Inspection Service, Office of Public Health Science, 2005.