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.
Style de citation Chicago (17e éd.)Ambrosio, Rosa Luisa, Giorgio Smaldone, Marika Di Paolo, Lucia Vollano, Marina Ceruso, Aniello Anastasio, et 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.
Style de citation MLA (8e éd.)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.