APA

Blackburn C. W., Curtis L. M., Humpheson L., Billon C. & McClure P. J. (19980423). Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. : International journal of food microbiology.

Chicago

Blackburn C W, Curtis L M, Humpheson L, Billon C and McClure P J. 19980423. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. : International journal of food microbiology.

Harvard

Blackburn C. W., Curtis L. M., Humpheson L., Billon C. and McClure P. J. (19980423). Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. : International journal of food microbiology.

MLA

Blackburn C W, Curtis L M, Humpheson L, Billon C and McClure P J. Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors. : International journal of food microbiology. 19980423.