Cita APA (7a ed.)

(1995). Effect of low-temperature long-time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus.

Cita Chicago Style (17a ed.)

Effect of Low-temperature Long-time Thermal Processing of Beef-cuts on the Survival of Foot-and-mouth Disease Virus. 1995.

Cita MLA (8a ed.)

Effect of Low-temperature Long-time Thermal Processing of Beef-cuts on the Survival of Foot-and-mouth Disease Virus. 1995.