Cap, M., Vaudagna, S. R., Mozgovoj, M. V., Soteras, T., Sucari, A., Signorini, M., & Leotta, G. (2019). Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Elsevier.
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Chicago Style (17th ed.) Citation
Cap, Mariana, Sergio Ramon Vaudagna, Marina Valeria Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, and Gerardo Leotta. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef by Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. Elsevier, 2019.
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MLA (9th ed.) Citation
Cap, Mariana, et al. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef by Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. Elsevier, 2019.
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Warning: These citations may not always be 100% accurate.