Posada-Izquierdo, G.D.; Mazón-Villegas, B.; Redondo-Solano, M.; Huete-Soto, A.; VÃquez-Barrantes, D.; Valero, A.; Fallas-Jiménez, P.; GarcÃa-Gimeno, R.M.
Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods 2021, 10, 1722.
https://doi.org/10.3390/foods10081722
AMA Style
Posada-Izquierdo GD, Mazón-Villegas B, Redondo-Solano M, Huete-Soto A, VÃquez-Barrantes D, Valero A, Fallas-Jiménez P, GarcÃa-Gimeno RM.
Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods. 2021; 10(8):1722.
https://doi.org/10.3390/foods10081722
Chicago/Turabian Style
Posada-Izquierdo, Guiomar D., Beatriz Mazón-Villegas, Mauricio Redondo-Solano, Alejandra Huete-Soto, Diana VÃquez-Barrantes, Antonio Valero, Paula Fallas-Jiménez, and Rosa MarÃa GarcÃa-Gimeno.
2021. "Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses" Foods 10, no. 8: 1722.
https://doi.org/10.3390/foods10081722
APA Style
Posada-Izquierdo, G. D., Mazón-Villegas, B., Redondo-Solano, M., Huete-Soto, A., VÃquez-Barrantes, D., Valero, A., Fallas-Jiménez, P., & GarcÃa-Gimeno, R. M.
(2021). Modelling the Effect of Salt Concentration on the Fate of Listeria monocytogenes Isolated from Costa Rican Fresh Cheeses. Foods, 10(8), 1722.
https://doi.org/10.3390/foods10081722