Vargas, D.A.; Casas, D.E.; Chávez-Velado, D.R.; Jiménez, R.L.; Betancourt-Barszcz, G.K.; Randazzo, E.; Lynn, D.; Echeverry, A.; Brashears, M.M.; Sánchez-Plata, M.X.;
et al. In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods 2021, 10, 2106.
https://doi.org/10.3390/foods10092106
AMA Style
Vargas DA, Casas DE, Chávez-Velado DR, Jiménez RL, Betancourt-Barszcz GK, Randazzo E, Lynn D, Echeverry A, Brashears MM, Sánchez-Plata MX,
et al. In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods. 2021; 10(9):2106.
https://doi.org/10.3390/foods10092106
Chicago/Turabian Style
Vargas, David A., Diego E. Casas, Daniela R. Chávez-Velado, Reagan L. Jiménez, Gabriela K. Betancourt-Barszcz, Emile Randazzo, Dan Lynn, Alejandro Echeverry, Mindy M. Brashears, Marcos X. Sánchez-Plata,
and et al. 2021. "In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats" Foods 10, no. 9: 2106.
https://doi.org/10.3390/foods10092106
APA Style
Vargas, D. A., Casas, D. E., Chávez-Velado, D. R., Jiménez, R. L., Betancourt-Barszcz, G. K., Randazzo, E., Lynn, D., Echeverry, A., Brashears, M. M., Sánchez-Plata, M. X., & Miller, M. F.
(2021). In-Plant Intervention Validation of a Novel Ozone Generation Technology (Bio-Safe) Compared to Lactic Acid in Variety Meats. Foods, 10(9), 2106.
https://doi.org/10.3390/foods10092106
