Bueno López, R.; Vargas, D.A.; Jimenez, R.L.; Casas, D.E.; Miller, M.F.; Brashears, M.M.; Sanchez-Plata, M.X.
Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility. Foods 2022, 11, 2580.
https://doi.org/10.3390/foods11172580
AMA Style
Bueno López R, Vargas DA, Jimenez RL, Casas DE, Miller MF, Brashears MM, Sanchez-Plata MX.
Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility. Foods. 2022; 11(17):2580.
https://doi.org/10.3390/foods11172580
Chicago/Turabian Style
Bueno López, Rossy, David A. Vargas, Reagan L. Jimenez, Diego E. Casas, Markus F. Miller, Mindy M. Brashears, and Marcos X. Sanchez-Plata.
2022. "Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility" Foods 11, no. 17: 2580.
https://doi.org/10.3390/foods11172580
APA Style
Bueno López, R., Vargas, D. A., Jimenez, R. L., Casas, D. E., Miller, M. F., Brashears, M. M., & Sanchez-Plata, M. X.
(2022). Quantitative Bio-Mapping of Salmonella and Indicator Organisms at Different Stages in a Commercial Pork Processing Facility. Foods, 11(17), 2580.
https://doi.org/10.3390/foods11172580