Sarjit, A., & Dykes, G. (2015). Trisodium phosphate and sodium hypochlorite are more effective as antimicrobials against Campylobacter and Salmonella on duck as compared to chicken meat.
Chicago Style (17th ed.) CitationSarjit, A., and Gary Dykes. Trisodium Phosphate and Sodium Hypochlorite Are More Effective as Antimicrobials Against Campylobacter and Salmonella on Duck as Compared to Chicken Meat. 2015.
MLA (9th ed.) CitationSarjit, A., and Gary Dykes. Trisodium Phosphate and Sodium Hypochlorite Are More Effective as Antimicrobials Against Campylobacter and Salmonella on Duck as Compared to Chicken Meat. 2015.
Warning: These citations may not always be 100% accurate.