APA

Legan J. D., Seman D. L., Milkowski A. L., Hirschey J. A. & Vandeven M. H. (20041116). Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. : Journal of food protection.

Chicago

Legan J D, Seman D L, Milkowski A L, Hirschey J A and Vandeven M H. 20041116. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. : Journal of food protection.

Harvard

Legan J. D., Seman D. L., Milkowski A. L., Hirschey J. A. and Vandeven M. H. (20041116). Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. : Journal of food protection.

MLA

Legan J D, Seman D L, Milkowski A L, Hirschey J A and Vandeven M H. Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations. : Journal of food protection. 20041116.