de Lima, A.L.; Guerra, C.A.; Costa, L.M.; de Oliveira, V.S.; Lemos Junior, W.J.F.; Luchese, R.H.; Guerra, A.F.
A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative. Fermentation 2022, 8, 106.
https://doi.org/10.3390/fermentation8030106
AMA Style
de Lima AL, Guerra CA, Costa LM, de Oliveira VS, Lemos Junior WJF, Luchese RH, Guerra AF.
A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative. Fermentation. 2022; 8(3):106.
https://doi.org/10.3390/fermentation8030106
Chicago/Turabian Style
de Lima, Aloizio Lemos, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, and André Fioravante Guerra.
2022. "A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative" Fermentation 8, no. 3: 106.
https://doi.org/10.3390/fermentation8030106
APA Style
de Lima, A. L., Guerra, C. A., Costa, L. M., de Oliveira, V. S., Lemos Junior, W. J. F., Luchese, R. H., & Guerra, A. F.
(2022). A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative. Fermentation, 8(3), 106.
https://doi.org/10.3390/fermentation8030106