APA引用形式

Fougy, L., Desmonts, M., Coeuret, G., Fassel, C., Hamon, E., Hézard, B., . . . Chaillou, S. (2016). Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity. Appl Environ Microbiol.

シカゴスタイル引用形

Fougy, Lysiane, Marie-Hélène Desmonts, Gwendoline Coeuret, Christine Fassel, Erwann Hamon, Bernard Hézard, Marie-Christine Champomier-Vergès, , Stéphane Chaillou. "Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates With Reduced Bacterial Diversity." Appl Environ Microbiol 2016.

MLA引用形式

Fougy, Lysiane, et al. "Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates With Reduced Bacterial Diversity." Appl Environ Microbiol 2016.