APA (7th ed.) Citation

JC, A., J, W., C, M., K, W., D, G., H, H., . . . MA, P. (2020). Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacuum-steam pasteurization. International journal of food microbiology, 333, 108814. https://doi.org/10.1016/j.ijfoodmicro.2020.108814

Chicago Style (17th ed.) Citation

JC, Acuff, Wu J, Marik C, Waterman K, Gallagher D, Huang H, Williams RC, and Ponder MA. "Thermal Inactivation of Salmonella, Shiga Toxin-producing Escherichia Coli, Listeria Monocytogenes, and a Surrogate (Pediococcus Acidilactici) on Raisins, Apricot Halves, and Macadamia Nuts Using Vacuum-steam Pasteurization." International Journal of Food Microbiology 333 (2020): 108814. https://doi.org/10.1016/j.ijfoodmicro.2020.108814.

MLA (9th ed.) Citation

JC, Acuff, et al. "Thermal Inactivation of Salmonella, Shiga Toxin-producing Escherichia Coli, Listeria Monocytogenes, and a Surrogate (Pediococcus Acidilactici) on Raisins, Apricot Halves, and Macadamia Nuts Using Vacuum-steam Pasteurization." International Journal of Food Microbiology, vol. 333, 2020, p. 108814, https://doi.org/10.1016/j.ijfoodmicro.2020.108814.