Cita APA

Fadda, S. G., López, C. M., & Vignolo, G. M. (2010). Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers. Web

Citación estilo Chicago

Fadda, Silvina G., Constanza María López, and Graciela Margarita Vignolo. Role of Lactic Acid Bacteria During Meat Conditioning and Fermentation: Peptides Generated As Sensorial and Hygienic Biomarkers. 2010.

Cita MLA

Fadda, Silvina G., Constanza María López, and Graciela Margarita Vignolo. Role of Lactic Acid Bacteria During Meat Conditioning and Fermentation: Peptides Generated As Sensorial and Hygienic Biomarkers. 2010.