APA citiranje

Frazier, W. C., Sanders, G. P., Boyer, A. J., & Long, H. F. (1934). The Bacteriology of Swiss Cheese: I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle.

Citação norma Chicago

Frazier, W. C., G. P. Sanders, A. J. Boyer, and H. F. Long. The Bacteriology of Swiss Cheese: I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle. 1934.

MLA citiranje

Frazier, W. C., G. P. Sanders, A. J. Boyer, and H. F. Long. The Bacteriology of Swiss Cheese: I. Growth and Activity of Bacteria During Manufacturing Processes in the Swiss Cheese Kettle. 1934.