González-Alonso, V., Cappelletti, M., Bertolini, F. M., Lomolino, G., Zambon, A., & Spilimbergo, S. (2019). Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs. Poult Sci.

González-Alonso, Víctor, Martina Cappelletti, Francesca Maria Bertolini, Giovanna Lomolino, Alessandro Zambon, und Sara Spilimbergo. "Research Note: Microbial Inactivation of Raw Chicken Meat By Supercritical Carbon Dioxide Treatment Alone and in Combination With Fresh Culinary Herbs." Poult Sci 2019.

González-Alonso, Víctor, et al. "Research Note: Microbial Inactivation of Raw Chicken Meat By Supercritical Carbon Dioxide Treatment Alone and in Combination With Fresh Culinary Herbs." Poult Sci 2019.