V. K. Juneja Et Al. , "Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors," INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236, pp.1-8, 2016
Juneja, V. K. Et Al. 2016. Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236 , 1-8.
Juneja, V. K., VALENZUELA-MELENDRES, M., Heperkan, D., BAUTISTA, D., ANDERSON, D., HWANG, C., ... PENA-RAMOS, A.(2016). Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236, 1-8.
Juneja, Vijay Et Al. "Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors," INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236, 1-8, 2016
Juneja, Vijay K. Et Al. "Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236, pp.1-8, 2016
Juneja, V. K. Et Al. (2016) . "Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors." INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , vol.236, pp.1-8.
@article{article, author={Vijay K. Juneja Et Al. }, title={Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors}, journal={INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY}, year=2016, pages={1-8} }