Ferrer-Bustins, N.; Costa, J.C.C.P.; Pérez-RodrÃguez, F.; MartÃn, B.; Bover-Cid, S.; Jofré, A.
The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media. Fermentation 2024, 10, 326.
https://doi.org/10.3390/fermentation10060326
AMA Style
Ferrer-Bustins N, Costa JCCP, Pérez-RodrÃguez F, MartÃn B, Bover-Cid S, Jofré A.
The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media. Fermentation. 2024; 10(6):326.
https://doi.org/10.3390/fermentation10060326
Chicago/Turabian Style
Ferrer-Bustins, Núria, Jean Carlos Correia Peres Costa, Fernando Pérez-RodrÃguez, Belén MartÃn, Sara Bover-Cid, and Anna Jofré.
2024. "The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media" Fermentation 10, no. 6: 326.
https://doi.org/10.3390/fermentation10060326
APA Style
Ferrer-Bustins, N., Costa, J. C. C. P., Pérez-RodrÃguez, F., MartÃn, B., Bover-Cid, S., & Jofré, A.
(2024). The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media. Fermentation, 10(6), 326.
https://doi.org/10.3390/fermentation10060326