APA (7th ed.) Citation

M, M., JC, A., D, V., AS, S., LH, C., & RK, P. (2022). Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days. International journal of food microbiology, 362, 109495. https://doi.org/10.1016/j.ijfoodmicro.2021.109495

Chicago Style (17th ed.) Citation

M, Michael, Acuff JC, Vega D, Sekhon AS, Channaiah LH, and Phebus RK. "Survivability and Thermal Resistance of Salmonella and Escherichia Coli O121 in Wheat Flour During Extended Storage of 360 days." International Journal of Food Microbiology 362 (2022): 109495. https://doi.org/10.1016/j.ijfoodmicro.2021.109495.

MLA (9th ed.) Citation

M, Michael, et al. "Survivability and Thermal Resistance of Salmonella and Escherichia Coli O121 in Wheat Flour During Extended Storage of 360 days." International Journal of Food Microbiology, vol. 362, 2022, p. 109495, https://doi.org/10.1016/j.ijfoodmicro.2021.109495.