Wan Norhana, M., Poole, S., Deeth, H., & Dykes, G. (2010). The effects of temperature, chlorine and acids on the survival of Listeria and Salmonella strains associated with uncooked shrimp carapace and cooked shrimp flesh.
Chicago Style (17th ed.) CitationWan Norhana, M., S. Poole, H. Deeth, and Gary Dykes. The Effects of Temperature, Chlorine and Acids on the Survival of Listeria and Salmonella Strains Associated with Uncooked Shrimp Carapace and Cooked Shrimp Flesh. 2010.
MLA (9th ed.) CitationWan Norhana, M., et al. The Effects of Temperature, Chlorine and Acids on the Survival of Listeria and Salmonella Strains Associated with Uncooked Shrimp Carapace and Cooked Shrimp Flesh. 2010.
Warning: These citations may not always be 100% accurate.