Fadda, S. G., López, C. M., & Vignolo, G. M. (2010). Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers.
Citación estilo ChicagoFadda, Silvina G., Constanza María López, y Graciela Margarita Vignolo. Role of Lactic Acid Bacteria During Meat Conditioning and Fermentation: Peptides Generated As Sensorial and Hygienic Biomarkers. 2010.
Cita MLAFadda, Silvina G., Constanza María López, y Graciela Margarita Vignolo. Role of Lactic Acid Bacteria During Meat Conditioning and Fermentation: Peptides Generated As Sensorial and Hygienic Biomarkers. 2010.
Precaución: Estas citas no son 100% exactas.