APA način citiranja

Cullere, M., Novelli, E., & Dalle Zotte, A. (2020). Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †. Foods.

Čikaški stil citiranja

Cullere, Marco, Enrico Novelli, i Antonella Dalle Zotte. "Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †." Foods 2020.

MLA način citiranja

Cullere, Marco, Enrico Novelli, i Antonella Dalle Zotte. "Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †." Foods 2020.