Tan, S., Lee, S., & Dykes, G. (2014). Buffering effect of chicken skin and meat protects salmonella enterica strains against hydrochloric acid but not organic acid treatment.
Chicago Style (17th ed.) CitationTan, S., S. Lee, and Gary Dykes. Buffering Effect of Chicken Skin and Meat Protects Salmonella Enterica Strains Against Hydrochloric Acid but Not Organic Acid Treatment. 2014.
MLA (9th ed.) CitationTan, S., et al. Buffering Effect of Chicken Skin and Meat Protects Salmonella Enterica Strains Against Hydrochloric Acid but Not Organic Acid Treatment. 2014.
Warning: These citations may not always be 100% accurate.