PubAg

Main content area

MLA

Heir, Even, et al. "Reduction and Inhibition of Listeria Monocytogenes In Cold-smoked Salmon by Verdad N6, a Buffered Vinegar Fermentate, and Uv-c Treatments." International journal of food microbiology, v. 291, pp. 48-58. doi: 10.1016/j.ijfoodmicro.2018.10.026

APA

Heir, E., Liland, K. Hovde, Carlehög, M., & Holck, A. Lorentz. (2019). Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments. International journal of food microbiology, 291, 48-58. doi: 10.1016/j.ijfoodmicro.2018.10.026

Chicago

Heir, Even, Kristian Hovde Liland, Mats Carlehög, and Askild Lorentz Holck. "Reduction and inhibition of Listeria monocytogenes in cold-smoked salmon by Verdad N6, a buffered vinegar fermentate, and UV-C treatments" International journal of food microbiology 291, 1 (2019): 48-58. doi: 10.1016/j.ijfoodmicro.2018.10.026