APA (7th ed.) Citation

MI, M., JG, S., JS, D., AM, S., R, T., KR, A., & S, N. (2016). Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats. Journal of food protection, 79(1), 153. https://doi.org/10.4315/0362-028X.JFP-15-301

Chicago Style (17th ed.) Citation

MI, Myers, Sebranek JG, Dickson JS, Shaw AM, Tarté R, Adams KR, and Neibuhr S. "Implications of Decreased Nitrite Concentrations on Clostridium Perfringens Outgrowth During Cooling of Ready-to-Eat Meats." Journal of Food Protection 79, no. 1 (2016): 153. https://doi.org/10.4315/0362-028X.JFP-15-301.

MLA (9th ed.) Citation

MI, Myers, et al. "Implications of Decreased Nitrite Concentrations on Clostridium Perfringens Outgrowth During Cooling of Ready-to-Eat Meats." Journal of Food Protection, vol. 79, no. 1, 2016, p. 153, https://doi.org/10.4315/0362-028X.JFP-15-301.