APA (7th ed.) Citation

SM, C., H, C., R, T., JG, S., & JS, D. (2022). Survival of Clostridium perfringens, Staphylococcus aureus and Salmonella enterica in alternatively cured bacon during cooking and process deviations. Meat science, 184, 108687. https://doi.org/10.1016/j.meatsci.2021.108687

Chicago Style (17th ed.) Citation

SM, Cruzen, Cetin-Karaca H, Tarté R, Sebranek JG, and Dickson JS. "Survival of Clostridium Perfringens, Staphylococcus Aureus and Salmonella Enterica in Alternatively Cured Bacon During Cooking and Process Deviations." Meat Science 184 (2022): 108687. https://doi.org/10.1016/j.meatsci.2021.108687.

MLA (9th ed.) Citation

SM, Cruzen, et al. "Survival of Clostridium Perfringens, Staphylococcus Aureus and Salmonella Enterica in Alternatively Cured Bacon During Cooking and Process Deviations." Meat Science, vol. 184, 2022, p. 108687, https://doi.org/10.1016/j.meatsci.2021.108687.