APA (7th ed.) Citation

LH, C., M, M., JC, A., RK, P., H, T., M, O., & G, M. (2017). Validation of the baking process as a kill-step for controlling Salmonella in muffins. International journal of food microbiology, 250, 1. https://doi.org/10.1016/j.ijfoodmicro.2017.03.007

Chicago Style (17th ed.) Citation

LH, Channaiah, Michael M, Acuff JC, Phebus RK, Thippareddi H, Olewnik M, and Milliken G. "Validation of the Baking Process as a Kill-step for Controlling Salmonella in Muffins." International Journal of Food Microbiology 250 (2017): 1. https://doi.org/10.1016/j.ijfoodmicro.2017.03.007.

MLA (9th ed.) Citation

LH, Channaiah, et al. "Validation of the Baking Process as a Kill-step for Controlling Salmonella in Muffins." International Journal of Food Microbiology, vol. 250, 2017, p. 1, https://doi.org/10.1016/j.ijfoodmicro.2017.03.007.