Chacón-Flores, N.A.; Olivas-Orozco, G.I.; Acosta-Muñiz, C.H.; Gutiérrez-Méndez, N.; Sepúlveda-Ahumada, D.R.
Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture. Foods 2023, 12, 3751.
https://doi.org/10.3390/foods12203751
AMA Style
Chacón-Flores NA, Olivas-Orozco GI, Acosta-Muñiz CH, Gutiérrez-Méndez N, Sepúlveda-Ahumada DR.
Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture. Foods. 2023; 12(20):3751.
https://doi.org/10.3390/foods12203751
Chicago/Turabian Style
Chacón-Flores, Nidia Aracely, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez, and David Roberto Sepúlveda-Ahumada.
2023. "Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture" Foods 12, no. 20: 3751.
https://doi.org/10.3390/foods12203751
APA Style
Chacón-Flores, N. A., Olivas-Orozco, G. I., Acosta-Muñiz, C. H., Gutiérrez-Méndez, N., & Sepúlveda-Ahumada, D. R.
(2023). Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture. Foods, 12(20), 3751.
https://doi.org/10.3390/foods12203751