Fiorentini, Â. M., Sawitzki, M. C., Bertol, T. M., & Sant’Anna, E. S. (2009). Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products. Sociedade Brasileira de Microbiologia.
Chicago Style citaatFiorentini, Ângela Maria, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, en Ernani S. Sant’Anna. Viability of Staphylococcus Xylosus Isolated From Artisanal Sausages for Application As Starter Cultures in Meat Products. Sociedade Brasileira de Microbiologia, 2009.
MLA citatieFiorentini, Ângela Maria, Maristela Cortez Sawitzki, Teresinha Marisa Bertol, en Ernani S. Sant’Anna. Viability of Staphylococcus Xylosus Isolated From Artisanal Sausages for Application As Starter Cultures in Meat Products. Sociedade Brasileira de Microbiologia, 2009.