Leroy, F., & de Vuyst, L. (1999). Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K. American Society for Microbiology.
استشهاد بنمط شيكاغوLeroy, Frédéric, و Luc de Vuyst. Temperature and PH Conditions That Prevail During Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K. American Society for Microbiology, 1999.
MLA استشهادLeroy, Frédéric, و Luc de Vuyst. Temperature and PH Conditions That Prevail During Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K. American Society for Microbiology, 1999.
تحذير: قد لا تكون هذه الاستشهادات دائما دقيقة بنسبة 100%.