Cita APA

Nediani, M. T., García, L., Saavedra, L., Martínez, S., López Alzogaray, S., & Fadda, S. (2017). Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Microorganisms.

Citación estilo Chicago

Nediani, Miriam T., Luis García, Lucila Saavedra, Sandra Martínez, Soledad López Alzogaray, y Silvina Fadda. "Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages." Microorganisms 2017.

Cita MLA

Nediani, Miriam T., et al. "Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages." Microorganisms 2017.