Cita APA

Fontana, C. A., Bassi, D., López, C. M., Pisacane, V., Otero, M. C., Puglisi, E., . . . Vignolo, G. M. (2016). Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Web

Citación estilo Chicago

Fontana, Cecilia Alejandra, Daniel Bassi, Constanza María López, Vicenza Pisacane, María Claudia Otero, Edoardo Puglisi, Annalisa Rebecchi, Pier Cocconcelli, and Graciela Margarita Vignolo. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus On Lactobacilli Diversity. 2016.

Cita MLA

Fontana, Cecilia Alejandra, et al. Microbial Ecology Involved in the Ripening of Naturally Fermented Llama Meat Sausages. A Focus On Lactobacilli Diversity. 2016.