Iacumin, L.; Pellegrini, M.; Sist, A.; Tabanelli, G.; Montanari, C.; Bernardi, C.; Comi, G.
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures. Microorganisms 2022, 10, 1786.
https://doi.org/10.3390/microorganisms10091786
AMA Style
Iacumin L, Pellegrini M, Sist A, Tabanelli G, Montanari C, Bernardi C, Comi G.
Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures. Microorganisms. 2022; 10(9):1786.
https://doi.org/10.3390/microorganisms10091786
Chicago/Turabian Style
Iacumin, Lucilla, Michela Pellegrini, Alice Sist, Giulia Tabanelli, Chiara Montanari, Cristian Bernardi, and Giuseppe Comi.
2022. "Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures" Microorganisms 10, no. 9: 1786.
https://doi.org/10.3390/microorganisms10091786
APA Style
Iacumin, L., Pellegrini, M., Sist, A., Tabanelli, G., Montanari, C., Bernardi, C., & Comi, G.
(2022). Improving the Shelf-Life of Fish Burgers Made with a Mix of Sea Bass and Sea Bream Meat by Bioprotective Cultures. Microorganisms, 10(9), 1786.
https://doi.org/10.3390/microorganisms10091786