Fusieger, A.; da Silva, R.R.; Cavicchioli, V.Q.; Rodrigues, R.d.S.; Honorato, J.A.; de Jesus Silva, S.R.; Pena, M.L.; Caggia, C.; Nero, L.A.; de Carvalho, A.F.
Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese. Foods 2022, 11, 3217.
https://doi.org/10.3390/foods11203217
AMA Style
Fusieger A, da Silva RR, Cavicchioli VQ, Rodrigues RdS, Honorato JA, de Jesus Silva SR, Pena ML, Caggia C, Nero LA, de Carvalho AF.
Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese. Foods. 2022; 11(20):3217.
https://doi.org/10.3390/foods11203217
Chicago/Turabian Style
Fusieger, Andressa, Raiane Rodrigues da Silva, Valéria Quintana Cavicchioli, Rafaela da Silva Rodrigues, Jaqueline Aparecida Honorato, Sidney Rodrigues de Jesus Silva, Mariana Lage Pena, Cinzia Caggia, LuÃs Augusto Nero, and Antonio Fernandes de Carvalho.
2022. "Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese" Foods 11, no. 20: 3217.
https://doi.org/10.3390/foods11203217
APA Style
Fusieger, A., da Silva, R. R., Cavicchioli, V. Q., Rodrigues, R. d. S., Honorato, J. A., de Jesus Silva, S. R., Pena, M. L., Caggia, C., Nero, L. A., & de Carvalho, A. F.
(2022). Influence of Emulsifying Salts on the Growth of Bacillus thuringiensis CFBP 3476 and Clostridium perfringens ATCC 13124 in Processed Cheese. Foods, 11(20), 3217.
https://doi.org/10.3390/foods11203217
