APA (7th ed.) Citation

LH, C., M, M., JC, A., K, L., RK, P., H, T., & G, M. (2019). Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. International journal of food microbiology, 294, 27. https://doi.org/10.1016/j.ijfoodmicro.2019.01.013

Chicago Style (17th ed.) Citation

LH, Channaiah, Michael M, Acuff JC, Lopez K, Phebus RK, Thippareddi H, and Milliken G. "Validation of a Nut Muffin Baking Process and Thermal Resistance Characterization of a 7-serovar Salmonella Inoculum in Batter When Introduced via Flour or Walnuts." International Journal of Food Microbiology 294 (2019): 27. https://doi.org/10.1016/j.ijfoodmicro.2019.01.013.

MLA (9th ed.) Citation

LH, Channaiah, et al. "Validation of a Nut Muffin Baking Process and Thermal Resistance Characterization of a 7-serovar Salmonella Inoculum in Batter When Introduced via Flour or Walnuts." International Journal of Food Microbiology, vol. 294, 2019, p. 27, https://doi.org/10.1016/j.ijfoodmicro.2019.01.013.