Jung, Y., Guo, M., & Matthews, K. R. (2023). The effect of crisping, misting, and storage temperature on the survival or growth of Listeria monocytogenes and natural psychrotrophic bacteria on romaine lettuce. Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 29(6), 564. https://doi.org/10.1177/10820132221101265
Style de citation ChicagoJung, Yangjin, Mengqi Guo, et Karl R. Matthews. "The Effect of Crisping, Misting, and Storage Temperature on the Survival or Growth of Listeria Monocytogenes and Natural Psychrotrophic Bacteria on Romaine Lettuce." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional 29, no. 6 (2023): 564. https://dx.doi.org/10.1177/10820132221101265.
Style de citation MLAJung, Yangjin, et al. "The Effect of Crisping, Misting, and Storage Temperature on the Survival or Growth of Listeria Monocytogenes and Natural Psychrotrophic Bacteria on Romaine Lettuce." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 29, no. 6, 2023, p. 564.