BRUGNINI, G., RODRÍGUEZ, J., RODRÍGUEZ, S., MARTÍNEZ, I., PELAGGIO ETTLIN, R., & RUFO, C. (2024). Effects of fermentation temperature, drying temperature, caliber size, starter culture, and sodium lactate on Listeria monocytogenes inactivation during salami production.
Cita Chicago Style (17a ed.)BRUGNINI, GIANNINA, JESICA RODRÍGUEZ, SOLEDAD RODRÍGUEZ, INÉS MARTÍNEZ, RONNY PELAGGIO ETTLIN, y CATERINA RUFO. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria Monocytogenes Inactivation During Salami Production. 2024.
Cita MLA (9a ed.)BRUGNINI, GIANNINA, et al. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria Monocytogenes Inactivation During Salami Production. 2024.
