Speranza, B.; Racioppo, A.; Bevilacqua, A.; Buzzo, V.; Marigliano, P.; Mocerino, E.; Scognamiglio, R.; Corbo, M.R.; Scognamiglio, G.; Sinigaglia, M.
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods 2021, 10, 2854.
https://doi.org/10.3390/foods10112854
AMA Style
Speranza B, Racioppo A, Bevilacqua A, Buzzo V, Marigliano P, Mocerino E, Scognamiglio R, Corbo MR, Scognamiglio G, Sinigaglia M.
Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods. 2021; 10(11):2854.
https://doi.org/10.3390/foods10112854
Chicago/Turabian Style
Speranza, Barbara, Angela Racioppo, Antonio Bevilacqua, Veronica Buzzo, Piera Marigliano, Ester Mocerino, Raffaella Scognamiglio, Maria Rosaria Corbo, Gennaro Scognamiglio, and Milena Sinigaglia.
2021. "Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits" Foods 10, no. 11: 2854.
https://doi.org/10.3390/foods10112854
APA Style
Speranza, B., Racioppo, A., Bevilacqua, A., Buzzo, V., Marigliano, P., Mocerino, E., Scognamiglio, R., Corbo, M. R., Scognamiglio, G., & Sinigaglia, M.
(2021). Innovative Preservation Methods Improving the Quality and Safety of Fish Products: Beneficial Effects and Limits. Foods, 10(11), 2854.
https://doi.org/10.3390/foods10112854
