Parrini, S.; Sirtori, F.; Acciaioli, A.; Becciolini, V.; Crovetti, A.; Franci, O.; Romani, A.; Scardigli, A.; Bozzi, R.
Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage. Animals 2020, 10, 14.
https://doi.org/10.3390/ani10010014
AMA Style
Parrini S, Sirtori F, Acciaioli A, Becciolini V, Crovetti A, Franci O, Romani A, Scardigli A, Bozzi R.
Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage. Animals. 2020; 10(1):14.
https://doi.org/10.3390/ani10010014
Chicago/Turabian Style
Parrini, Silvia, Francesco Sirtori, Anna Acciaioli, Valentina Becciolini, Alessandro Crovetti, Oreste Franci, Annalisa Romani, Arianna Scardigli, and Riccardo Bozzi.
2020. "Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage" Animals 10, no. 1: 14.
https://doi.org/10.3390/ani10010014
APA Style
Parrini, S., Sirtori, F., Acciaioli, A., Becciolini, V., Crovetti, A., Franci, O., Romani, A., Scardigli, A., & Bozzi, R.
(2020). Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage. Animals, 10(1), 14.
https://doi.org/10.3390/ani10010014