Cita APA

Ansorena-Artieda, D. (., Astiasarán, I. (., & Bello, J. (. (2000). Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.

Citación estilo Chicago

Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0 Bello. Changes in Volatile Compounds During Ripening of Chorizo De Pamplona Elaborated With Lactobacillus Plantarum and Staphylococcus Carnosus. 2000.

Cita MLA

Ansorena-Artieda, D. (Diana)|||/items/3ac83dfe-b2e3-4a2d-a7e4-2813388afc29, I. (Iciar)|||/items/34b867c2-957e-4a1f-8a1d-c0a6a8e6b70b Astiasarán, y J. (José)|||/items/12268ff7-fee1-4082-a479-259f1fb5e6b0 Bello. Changes in Volatile Compounds During Ripening of Chorizo De Pamplona Elaborated With Lactobacillus Plantarum and Staphylococcus Carnosus. 2000.