Mangia, N.P.; Cottu, M.; Aponte, M.; Murgia, M.A.; Mura, M.E.; Blaiotta, G.
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods 2024, 13, 633.
https://doi.org/10.3390/foods13040633
AMA Style
Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G.
Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods. 2024; 13(4):633.
https://doi.org/10.3390/foods13040633
Chicago/Turabian Style
Mangia, Nicoletta P., Michele Cottu, Maria Aponte, Marco A. Murgia, Maria E. Mura, and Giuseppe Blaiotta.
2024. "Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat" Foods 13, no. 4: 633.
https://doi.org/10.3390/foods13040633
APA Style
Mangia, N. P., Cottu, M., Aponte, M., Murgia, M. A., Mura, M. E., & Blaiotta, G.
(2024). Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. Foods, 13(4), 633.
https://doi.org/10.3390/foods13040633