Cita APA

Yamanaka, E. H. U., Cogo, L. L., Dalzoto, P. d. R., & Pimentel, I. C. (2016). Microbiological quality of Brazilian artisanal cheese and fermented sausages.

Citación estilo Chicago

Yamanaka, Elisa Hizuru Uemura, Laura Lucia Cogo, Patrícia do Rocio Dalzoto, y Ida Chapaval Pimentel. Microbiological Quality of Brazilian Artisanal Cheese and Fermented Sausages. 2016.

Cita MLA

Yamanaka, Elisa Hizuru Uemura, Laura Lucia Cogo, Patrícia do Rocio Dalzoto, y Ida Chapaval Pimentel. Microbiological Quality of Brazilian Artisanal Cheese and Fermented Sausages. 2016.