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.
Chicago ZitierstilCullere, Marco, Enrico Novelli, und 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 ZitierstilCullere, Marco, Enrico Novelli, und 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.
Achtung: Diese Zitate sind unter Umständen nicht zu 100% korrekt.