Carr, C., & Eubanks, L. The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life. The University of Florida George A. Smathers Libraries.
Chicago Style (17th ed.) CitationCarr, Chad, and Larry Eubanks. The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life. The University of Florida George A. Smathers Libraries.
MLA (9th ed.) CitationCarr, Chad, and Larry Eubanks. The Effects of Chilling Temperature of Bone-in Fully-Cooked Hams on Microbial Growth and Shelf Life. The University of Florida George A. Smathers Libraries.
Warning: These citations may not always be 100% accurate.