APA (7th ed.) Citation

MK, B., JS, D., JG, S., & WD, S. (2016). Inhibition of Listeria monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C. Journal of food protection, 79(8), 1396. https://doi.org/10.4315/0362-028X.JFP-15-370

Chicago Style (17th ed.) Citation

MK, Badvela, Dickson JS, Sebranek JG, and Schroeder WD. "Inhibition of Listeria Monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C." Journal of Food Protection 79, no. 8 (2016): 1396. https://doi.org/10.4315/0362-028X.JFP-15-370.

MLA (9th ed.) Citation

MK, Badvela, et al. "Inhibition of Listeria Monocytogenes by Buffered Dry Vinegar in Reduced-Sodium Ready-to-Eat Uncured Turkey Stored at 4°C." Journal of Food Protection, vol. 79, no. 8, 2016, p. 1396, https://doi.org/10.4315/0362-028X.JFP-15-370.