RodrÃguez López, J.; Grande Burgos, M.J.; Pérez Pulido, R.; Iglesias Valenzuela, B.; Gálvez, A.; Lucas, R.
Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat. Foods 2022, 11, 2603.
https://doi.org/10.3390/foods11172603
AMA Style
RodrÃguez López J, Grande Burgos MJ, Pérez Pulido R, Iglesias Valenzuela B, Gálvez A, Lucas R.
Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat. Foods. 2022; 11(17):2603.
https://doi.org/10.3390/foods11172603
Chicago/Turabian Style
RodrÃguez López, Javier, Maria José Grande Burgos, Rubén Pérez Pulido, Belén Iglesias Valenzuela, Antonio Gálvez, and Rosario Lucas.
2022. "Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat" Foods 11, no. 17: 2603.
https://doi.org/10.3390/foods11172603
APA Style
RodrÃguez López, J., Grande Burgos, M. J., Pérez Pulido, R., Iglesias Valenzuela, B., Gálvez, A., & Lucas, R.
(2022). Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat. Foods, 11(17), 2603.
https://doi.org/10.3390/foods11172603
