APA (7th ed.) Citation

Porto-Fett, A. C., Shane, L. E., Shoyer, B. A., Osoria, M., Beczkiewicz, A., Barlow, K., . . . Luchansky, J. B. Thermal Inactivation of Cells of Salmonella spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven. Elsevier.

Chicago Style (17th ed.) Citation

Porto-Fett, Anna C.S., et al. Thermal Inactivation of Cells of Salmonella Spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven. Elsevier.

MLA (9th ed.) Citation

Porto-Fett, Anna C.S., et al. Thermal Inactivation of Cells of Salmonella Spp. in Pot Pies Prepared With a Beef, Chicken, or Meat Alternative Filling, With and Without Gravy, During Cooking in a Convection Oven. Elsevier.