Di Paolo, M.; Ambrosio, R.L.; Lambiase, C.; Vuoso, V.; Salzano, A.; Bifulco, G.; Barone, C.M.A.; Marrone, R.
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods 2023, 12, 531.
https://doi.org/10.3390/foods12030531
AMA Style
Di Paolo M, Ambrosio RL, Lambiase C, Vuoso V, Salzano A, Bifulco G, Barone CMA, Marrone R.
Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods. 2023; 12(3):531.
https://doi.org/10.3390/foods12030531
Chicago/Turabian Style
Di Paolo, Marika, Rosa Luisa Ambrosio, Claudia Lambiase, Valeria Vuoso, Angela Salzano, Giovanna Bifulco, Carmela Maria Assunta Barone, and Raffaele Marrone.
2023. "Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef" Foods 12, no. 3: 531.
https://doi.org/10.3390/foods12030531
APA Style
Di Paolo, M., Ambrosio, R. L., Lambiase, C., Vuoso, V., Salzano, A., Bifulco, G., Barone, C. M. A., & Marrone, R.
(2023). Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Foods, 12(3), 531.
https://doi.org/10.3390/foods12030531