Cita APA

Nediani, M. T., García, L., Saavedra, M. L., Martínez, S., Lopez Alzogaray, M. S., & Fadda, S. G. (2017). Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. Web

Citación estilo Chicago

Nediani, Miriam T., Luis García, Maria Lucila Saavedra, Sandra Martínez, Maria Soledad Lopez Alzogaray, and Silvina G. Fadda. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. 2017.

Cita MLA

Nediani, Miriam T., et al. Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages. 2017.