Cite
Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal †.
MLA
Faria, Ana Sofia, et al. “Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal ‘Chouriço de Carne’ Fermented Sausages, Manufactured in Northern Portugal †.” Biology & Life Sciences Forum, vol. 26, Oct. 2023, p. 56. EBSCOhost, https://doi.org/10.3390/Foods2023-15070.
APA
Faria, A. S., Rodrigues, G., Miranda, R. B., Bonilla-Luque, O. M., Carvalho, L., Fernandes, N., Prieto, M. A., Cadavez, V., & Gonzales-Barron, U. (2023). Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal †. Biology & Life Sciences Forum, 26, 56. https://doi.org/10.3390/Foods2023-15070
Chicago
Faria, Ana Sofia, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, and Ursula Gonzales-Barron. 2023. “Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal ‘Chouriço de Carne’ Fermented Sausages, Manufactured in Northern Portugal †.” Biology & Life Sciences Forum 26 (October): 56. doi:10.3390/Foods2023-15070.