Martín, I.; Rodríguez, A.; Sánchez-Montero, L.; Padilla, P.; Córdoba, J.J.
Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods 2021, 10, 856.
https://doi.org/10.3390/foods10040856
AMA Style
Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ.
Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods. 2021; 10(4):856.
https://doi.org/10.3390/foods10040856
Chicago/Turabian Style
Martín, Irene, Alicia Rodríguez, Lourdes Sánchez-Montero, Patricia Padilla, and Juan J. Córdoba.
2021. "Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population" Foods 10, no. 4: 856.
https://doi.org/10.3390/foods10040856
APA Style
Martín, I., Rodríguez, A., Sánchez-Montero, L., Padilla, P., & Córdoba, J. J.
(2021). Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. Foods, 10(4), 856.
https://doi.org/10.3390/foods10040856