Cita APA

Cap, M., Vaudagna, S. R., Mozgovoj, M. V., Soteras, T., Sucari, A., Signorini, M., & Leotta, G. (2019). Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Web

Citación estilo Chicago

Cap, Mariana, Sergio Ramon Vaudagna, Marina Valeria Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, and Gerardo Leotta. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef By Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. 2019.

Cita MLA

Cap, Mariana, et al. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef By Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. 2019.

Precaución: Estas citas no son 100% exactas.