Cita APA

Silvina, P., Pérez, S., Czerner, M., Patat, M. L., Zaritzky, N. E., Murialdo, S. E., & Yeannes, M. I. (2018). Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (Engraulis anchoita) production. Web

Citación estilo Chicago

Silvina, Perez, Silvina Pérez, Marina Czerner, María Laura Patat, Noemi Elisabet Zaritzky, Silvia Elena Murialdo, and María Isabel Yeannes. Monitoring the Characteristics of Cultivable Halophilic Microbial Community During Salted-ripened Anchovy (Engraulis Anchoita) Production. 2018.

Cita MLA

Silvina, Perez, et al. Monitoring the Characteristics of Cultivable Halophilic Microbial Community During Salted-ripened Anchovy (Engraulis Anchoita) Production. 2018.