Matera, A.; Altieri, G.; Ricciardi, A.; Zotta, T.; Condelli, N.; Galgano, F.; Genovese, F.; Di Renzo, G.C.
Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods 2020, 9, 406.
https://doi.org/10.3390/foods9040406
AMA Style
Matera A, Altieri G, Ricciardi A, Zotta T, Condelli N, Galgano F, Genovese F, Di Renzo GC.
Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods. 2020; 9(4):406.
https://doi.org/10.3390/foods9040406
Chicago/Turabian Style
Matera, Attilio, Giuseppe Altieri, Annamaria Ricciardi, Teresa Zotta, Nicola Condelli, Fernanda Galgano, Francesco Genovese, and Giovanni Carlo Di Renzo.
2020. "Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region" Foods 9, no. 4: 406.
https://doi.org/10.3390/foods9040406
APA Style
Matera, A., Altieri, G., Ricciardi, A., Zotta, T., Condelli, N., Galgano, F., Genovese, F., & Di Renzo, G. C.
(2020). Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region. Foods, 9(4), 406.
https://doi.org/10.3390/foods9040406