APA (7th ed.) Citation

LH, C., M, M., JC, A., RK, P., H, T., & G, M. (2019). Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread. Food microbiology, 82, 334. https://doi.org/10.1016/j.fm.2019.03.001

Chicago Style (17th ed.) Citation

LH, Channaiah, Michael M, Acuff JC, Phebus RK, Thippareddi H, and Milliken G. "Evaluation of Thermal Inactivation Parameters of Salmonella in Whole Wheat Multigrain Bread." Food Microbiology 82 (2019): 334. https://doi.org/10.1016/j.fm.2019.03.001.

MLA (9th ed.) Citation

LH, Channaiah, et al. "Evaluation of Thermal Inactivation Parameters of Salmonella in Whole Wheat Multigrain Bread." Food Microbiology, vol. 82, 2019, p. 334, https://doi.org/10.1016/j.fm.2019.03.001.