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Ranucci D, Roila R, Andoni E, Braconi P, Branciari R. Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.). Foods. 2019; 8(12):664. https://doi.org/10.3390/foods8120664

Ranucci, David, Rossana Roila, Egon Andoni, Paolo Braconi, and Raffaella Branciari. 2019. "Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.)" Foods 8, no. 12: 664. https://doi.org/10.3390/foods8120664

Ranucci, D., Roila, R., Andoni, E., Braconi, P., & Branciari, R. (2019). Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat, Emmer Wheat (Triticum dicoccum Schübler), Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.). Foods, 8(12), 664. https://doi.org/10.3390/foods8120664