Cita APA (7a ed.)

CHÁVEZ-MARTÍNEZ, A., GANDARILLA, M. E., RENTERÍA-MONTERRUBIO, A. L., ACEVEDO, M. A. G., & FIGUEROA, J. C. R. (2016). Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life. Universidad de Antioquia.

Cita Chicago Style (17a ed.)

CHÁVEZ-MARTÍNEZ, América, Martha ESTRADA GANDARILLA, Ana Luisa RENTERÍA-MONTERRUBIO, Mario Alejandro GALLEGOS ACEVEDO, y José Carlos RODRÍGUEZ FIGUEROA. Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life. Universidad de Antioquia, 2016.

Cita MLA (8a ed.)

CHÁVEZ-MARTÍNEZ, América, et al. Prevalence of Lactic Acid Bacteria in Sliced Cooked Ham as an Indicator of Its Shelf Life. Universidad de Antioquia, 2016.