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Cita APA (7a ed.)
(1989). Combined Effect of Water Activity and pH on Inhibition of Toxin Production by Clostridium botulinum in Cooked, Vacuum-Packed Potatoes. Appl Environ Microbiol.
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Cita Chicago Style (17a ed.)
"Combined Effect of Water Activity and PH on Inhibition of Toxin Production by Clostridium Botulinum in Cooked, Vacuum-Packed Potatoes."
Appl Environ Microbiol 1989.
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Cita MLA (9a ed.)
"Combined Effect of Water Activity and PH on Inhibition of Toxin Production by Clostridium Botulinum in Cooked, Vacuum-Packed Potatoes."
Appl Environ Microbiol, 1989.
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