APA (7th ed.) Citation

Mamlouk, K., Mace, S., Guilbaud, M., JAFFRES, E., Ferchichi, M., Prévost, H., . . . Region Pays de la Loire, F. (2012). Quantification of viable Brochothrix thermosphacta in cooked shrimp and salmon by real-time PCR. Food Microbiology, 30(1), 173.

Chicago Style (17th ed.) Citation

Mamlouk, Kelthoum, et al. "Quantification of Viable Brochothrix Thermosphacta in Cooked Shrimp and Salmon by Real-time PCR." Food Microbiology 30, no. 1 (2012): 173.

MLA (9th ed.) Citation

Mamlouk, Kelthoum, et al. "Quantification of Viable Brochothrix Thermosphacta in Cooked Shrimp and Salmon by Real-time PCR." Food Microbiology, vol. 30, no. 1, 2012, p. 173.