APA

López-Romero J. C., Valenzuela-Melendres M., Juneja V. K., García-Dávila J., Camou J. P., Peña-Ramos A. & González-Ríos H. (20190916). Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken. : Food research international (Ottawa, Ont.).

Chicago

López-Romero Julio Cesar, Valenzuela-Melendres Martin, Juneja Vijay K, García-Dávila Jimena, Camou Juan Pedro, Peña-Ramos Aida and González-Ríos Humberto. 20190916. Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken. : Food research international (Ottawa, Ont.).

Harvard

López-Romero J. C., Valenzuela-Melendres M., Juneja V. K., García-Dávila J., Camou J. P., Peña-Ramos A. and González-Ríos H. (20190916). Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken. : Food research international (Ottawa, Ont.).

MLA

López-Romero Julio Cesar, Valenzuela-Melendres Martin, Juneja Vijay K, García-Dávila Jimena, Camou Juan Pedro, Peña-Ramos Aida and González-Ríos Humberto. Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken. : Food research international (Ottawa, Ont.). 20190916.