Sidira, M.; Mitropoulou, G.; Galanis, A.; Kanellaki, M.; Kourkoutas, Y.
Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods 2019, 8, 219.
https://doi.org/10.3390/foods8060219
AMA Style
Sidira M, Mitropoulou G, Galanis A, Kanellaki M, Kourkoutas Y.
Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods. 2019; 8(6):219.
https://doi.org/10.3390/foods8060219
Chicago/Turabian Style
Sidira, Marianthi, Gregoria Mitropoulou, Alex Galanis, Maria Kanellaki, and Yiannis Kourkoutas.
2019. "Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393" Foods 8, no. 6: 219.
https://doi.org/10.3390/foods8060219
APA Style
Sidira, M., Mitropoulou, G., Galanis, A., Kanellaki, M., & Kourkoutas, Y.
(2019). Effect of Sugar Content on Quality Characteristics and Shelf-Life of Probiotic Dry-Fermented Sausages Produced by Free or Immobilized Lactobacillus casei ATCC 393. Foods, 8(6), 219.
https://doi.org/10.3390/foods8060219