Ambrosio, R. L., Smaldone, G., Paolo, M. D., Vollano, L., Ceruso, M., Anastasio, A., & Marrone, R. (2021). Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami during Ripening. MDPI AG.
Cita Chicago Style (17a ed.)Ambrosio, Rosa Luisa, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, y Raffaele Marrone. Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami During Ripening. MDPI AG, 2021.
Cita MLA (8a ed.)Ambrosio, Rosa Luisa, et al. Effects of Different Levels of Inclusion of Apulo-Calabrese Pig Meat on Microbiological, Physicochemical and Rheological Parameters of Salami During Ripening. MDPI AG, 2021.