APA (7th ed.) Citation

Tan, S., Lee, S., & Dykes, G. (2014). Fat contributes to the buffering capacity of chicken skin and meat but enhances the vulnerability of attached Salmonella cells to acetic acid treatment.

Chicago Style (17th ed.) Citation

Tan, S., S. Lee, and Gary Dykes. Fat Contributes to the Buffering Capacity of Chicken Skin and Meat but Enhances the Vulnerability of Attached Salmonella Cells to Acetic Acid Treatment. 2014.

MLA (9th ed.) Citation

Tan, S., et al. Fat Contributes to the Buffering Capacity of Chicken Skin and Meat but Enhances the Vulnerability of Attached Salmonella Cells to Acetic Acid Treatment. 2014.