APA

Ellebracht J. W., King D. A., Castillo A., Lucia L. M., Acuff G. R., Harris K. B. & Savell J. W. (20121002). Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. : Meat science.

Chicago

Ellebracht J W, King D A, Castillo A, Lucia L M, Acuff G R, Harris K B and Savell J W. 20121002. Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. : Meat science.

Harvard

Ellebracht J. W., King D. A., Castillo A., Lucia L. M., Acuff G. R., Harris K. B. and Savell J. W. (20121002). Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. : Meat science.

MLA

Ellebracht J W, King D A, Castillo A, Lucia L M, Acuff G R, Harris K B and Savell J W. Evaluation of peroxyacetic acid as a potential pre-grinding treatment for control of Escherichia coli O157:H7 and Salmonella Typhimurium on beef trimmings. : Meat science. 20121002.