Dias, I.; Laranjo, M.; Potes, M.E.; Agulheiro-Santos, A.C.; Ricardo-Rodrigues, S.; Fraqueza, M.J.; Oliveira, M.; Elias, M.
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation 2022, 8, 49.
https://doi.org/10.3390/fermentation8020049
AMA Style
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fraqueza MJ, Oliveira M, Elias M.
Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation. 2022; 8(2):49.
https://doi.org/10.3390/fermentation8020049
Chicago/Turabian Style
Dias, Igor, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Sara Ricardo-Rodrigues, Maria João Fraqueza, Margarida Oliveira, and Miguel Elias.
2022. "Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages" Fermentation 8, no. 2: 49.
https://doi.org/10.3390/fermentation8020049
APA Style
Dias, I., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Ricardo-Rodrigues, S., Fraqueza, M. J., Oliveira, M., & Elias, M.
(2022). Staphylococcus spp. and Lactobacillus sakei Starters with High Level of Inoculation and an Extended Fermentation Step Improve Safety of Fermented Sausages. Fermentation, 8(2), 49.
https://doi.org/10.3390/fermentation8020049