Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics.

MLA

Fernández, Mariano, et al. “Effects of Lactic, Malic and Fumaric Acids on Salmonella Spp. Counts and on Chicken Meat Quality and Sensory Characteristics.” Journal of Food Science and Technology, vol. 58, no. 10, Oct. 2021, pp. 3817–24. EBSCOhost, https://doi.org/10.1007/s13197-020-04842-3.

APA

Fernández, M., Rodríguez, A., Fulco, M., Soteras, T., Mozgovoj, M., & Cap, M. (2021). Effects of lactic, malic and fumaric acids on Salmonella spp. counts and on chicken meat quality and sensory characteristics. Journal of Food Science and Technology, 58(10), 3817–3824. https://doi.org/10.1007/s13197-020-04842-3

Chicago

Fernández, Mariano, Anabel Rodríguez, Micaela Fulco, Trinidad Soteras, Marina Mozgovoj, and Mariana Cap. 2021. “Effects of Lactic, Malic and Fumaric Acids on Salmonella Spp. Counts and on Chicken Meat Quality and Sensory Characteristics.” Journal of Food Science and Technology 58 (10): 3817–24. doi:10.1007/s13197-020-04842-3.