APA (7th ed.) Citation

Madden, U., Osweiler, G., Knipe, L., Beran, G., & Beitz, D. (1999). Effects of Eubacterium coprostanoligenes and Lactobacillus on pH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes. Blackwell Publishing Ltd.

Chicago Style (17th ed.) Citation

Madden, U.A, G.D Osweiler, L. Knipe, G.W Beran, and D.C Beitz. Effects of Eubacterium Coprostanoligenes and Lactobacillus on PH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes. Oxford, UK: Blackwell Publishing Ltd, 1999.

MLA (9th ed.) Citation

Madden, U.A, et al. Effects of Eubacterium Coprostanoligenes and Lactobacillus on PH, Lipid Content, and Cholesterol of Fermented Pork and Mutton Sausage-Type Mixes. Blackwell Publishing Ltd, 1999.