Liotta, L.; Litrenta, F.; Lo Turco, V.; Potortì, A.G.; Lopreiato, V.; Nava, V.; Bionda, A.; Di Bella, G.
Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese. Foods 2022, 11, 3817.
https://doi.org/10.3390/foods11233817
AMA Style
Liotta L, Litrenta F, Lo Turco V, Potortì AG, Lopreiato V, Nava V, Bionda A, Di Bella G.
Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese. Foods. 2022; 11(23):3817.
https://doi.org/10.3390/foods11233817
Chicago/Turabian Style
Liotta, Luigi, Federica Litrenta, Vincenzo Lo Turco, Angela Giorgia Potortì, Vincenzo Lopreiato, Vincenzo Nava, Arianna Bionda, and Giuseppa Di Bella.
2022. "Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese" Foods 11, no. 23: 3817.
https://doi.org/10.3390/foods11233817
APA Style
Liotta, L., Litrenta, F., Lo Turco, V., Potortì, A. G., Lopreiato, V., Nava, V., Bionda, A., & Di Bella, G.
(2022). Evaluation of Chemical Contaminants in Conventional and Unconventional Ragusana Provola Cheese. Foods, 11(23), 3817.
https://doi.org/10.3390/foods11233817