APA (7th ed.) Citation

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.

Chicago Style (17th ed.) Citation

Ambrosio, Rosa Luisa, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, and 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.

MLA (8th ed.) Citation

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.