Fredericks, J., Hawkins-Cooper, D., Hill, D., Luchansky, J., Porto-Fett, A., Gamble, H., . . . Dubey, J. (2019). Low salt exposure results in inactivation of Toxoplasma gondii bradyzoites during formulation of dry cured ready-to-eat pork sausage. Food Waterborne Parasitol.
शिकागो स्टाइल उद्धरणFredericks, J., et al. "Low Salt Exposure Results in Inactivation of Toxoplasma Gondii Bradyzoites During Formulation of Dry Cured Ready-to-eat Pork Sausage." Food Waterborne Parasitol 2019.
एमएलए उद्धरणFredericks, J., et al. "Low Salt Exposure Results in Inactivation of Toxoplasma Gondii Bradyzoites During Formulation of Dry Cured Ready-to-eat Pork Sausage." Food Waterborne Parasitol 2019.
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