Cita APA

Santo, M. L. P. E., Lisboa, C. R., Alves, F. G., Martins, D. d. S., Beirão, L. H., Sant’Anna, E. S., & Franco, B. D. G. d. M. (2005). Effect of different levels of sodium chloride and glucose on fermentation of sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a.

Citación estilo Chicago

Santo, Milton Luiz Pinho Espírito, Cristiane Reinaldo Lisboa, Fernanda Gonçalves Alves, Daniela de Souza Martins, Luiz Henrique Beirão, Ernani Sebastião Sant’Anna, y Bernadette Dora Gombossy de Melo Franco. Effect of Different Levels of Sodium Chloride and Glucose On Fermentation of Sardines (Sardinella Brasiliensis) By Lactobacillus Sakei 2a. 2005.

Cita MLA

Santo, Milton Luiz Pinho Espírito, et al. Effect of Different Levels of Sodium Chloride and Glucose On Fermentation of Sardines (Sardinella Brasiliensis) By Lactobacillus Sakei 2a. 2005.