Salama, H.A.; Badr, A.N.; Elkhadragy, M.F.; Hussein, A.M.S.; Shaban, I.A.-S.; Yehia, H.M.
New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products. Microorganisms 2021, 9, 989.
https://doi.org/10.3390/microorganisms9050989
AMA Style
Salama HA, Badr AN, Elkhadragy MF, Hussein AMS, Shaban IA-S, Yehia HM.
New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products. Microorganisms. 2021; 9(5):989.
https://doi.org/10.3390/microorganisms9050989
Chicago/Turabian Style
Salama, Hatem Ali, Ahmed Noah Badr, Manal F. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, and Hany M. Yehia.
2021. "New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products" Microorganisms 9, no. 5: 989.
https://doi.org/10.3390/microorganisms9050989
APA Style
Salama, H. A., Badr, A. N., Elkhadragy, M. F., Hussein, A. M. S., Shaban, I. A. -S., & Yehia, H. M.
(2021). New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products. Microorganisms, 9(5), 989.
https://doi.org/10.3390/microorganisms9050989