Shrestha, S., Riemann, M., Juneja, V. K., & Mishra, A. Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time. Elsevier.
Chicago Style (17th ed.) CitationShrestha, Subash, Michelle Riemann, Vijay K. Juneja, and Abhinav Mishra. Evaluating the Growth of Staphylococcus Aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time. Elsevier.
MLA (9th ed.) CitationShrestha, Subash, et al. Evaluating the Growth of Staphylococcus Aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time. Elsevier.
Warning: These citations may not always be 100% accurate.