Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.

MLA

Purriños, Laura, et al. “Study of the Counts, Species and Characteristics of the Yeast Population during the Manufacture of Dry-Cured ‘Lacón’. Effect of Salt Level.” Food Microbiology, vol. 34, no. 1, May 2013, pp. 12–18. EBSCOhost, https://doi.org/10.1016/j.fm.2012.11.003.

APA

Purriños, L., García Fontán, M. C., Carballo, J., & Lorenzo, J. M. (2013). Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level. Food Microbiology, 34(1), 12–18. https://doi.org/10.1016/j.fm.2012.11.003

Chicago

Purriños, Laura, María C García Fontán, Javier Carballo, and José M Lorenzo. 2013. “Study of the Counts, Species and Characteristics of the Yeast Population during the Manufacture of Dry-Cured ‘Lacón’. Effect of Salt Level.” Food Microbiology 34 (1): 12–18. doi:10.1016/j.fm.2012.11.003.