Austrich-Comas, A.; Serra-Castelló, C.; Viella, M.; Gou, P.; Jofré, A.; Bover-Cid, S.
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature. Foods 2023, 12, 2199.
https://doi.org/10.3390/foods12112199
AMA Style
Austrich-Comas A, Serra-Castelló C, Viella M, Gou P, Jofré A, Bover-Cid S.
Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature. Foods. 2023; 12(11):2199.
https://doi.org/10.3390/foods12112199
Chicago/Turabian Style
Austrich-Comas, Anna, Cristina Serra-Castelló, Maria Viella, Pere Gou, Anna Jofré, and Sara Bover-Cid.
2023. "Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature" Foods 12, no. 11: 2199.
https://doi.org/10.3390/foods12112199
APA Style
Austrich-Comas, A., Serra-Castelló, C., Viella, M., Gou, P., Jofré, A., & Bover-Cid, S.
(2023). Growth and Non-Thermal Inactivation of Staphylococcus aureus in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature. Foods, 12(11), 2199.
https://doi.org/10.3390/foods12112199