APA

Kouakou, P., Ghalfi, H., Destain, J., Duboisdauphin, R., Evrard, P., & Thonart, P. (2008). Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation. Meat Science, 80(3), 640–648. https://doi.org/10.1016/j.meatsci.2008.02.015

CHICAGO

Kouakou, Privat, Hakim Ghalfi, Jacqueline Destain, Robin Duboisdauphin, Pol Evrard, and Philippe Thonart. 2008. “Enhancing the Antilisterial Effect of Lactobacillus Curvatus CWBI-B28 in Pork Meat and Cocultures by Limiting Bacteriocin Degradation.” Meat Science 80 (3): 640–48. doi:10.1016/j.meatsci.2008.02.015.

HARVARD

Kouakou, P. et al. (2008) ‘Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation’, Meat Science, 80(3), pp. 640–648. doi:10.1016/j.meatsci.2008.02.015.

MLA

Kouakou, Privat, et al. “Enhancing the Antilisterial Effect of Lactobacillus Curvatus CWBI-B28 in Pork Meat and Cocultures by Limiting Bacteriocin Degradation.” Meat Science, vol. 80, no. 3, Nov. 2008, pp. 640–48., https://doi.org/10.1016/j.meatsci.2008.02.015.

TURABIAN

Kouakou, Privat, Hakim Ghalfi, Jacqueline Destain, Robin Duboisdauphin, Pol Evrard, and Philippe Thonart. “Enhancing the Antilisterial Effect of Lactobacillus Curvatus CWBI-B28 in Pork Meat and Cocultures by Limiting Bacteriocin Degradation.” Meat Science 80, no. 3 (November 2008): 640–48. doi:10.1016/j.meatsci.2008.02.015.