Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes .

MLA

Siddi, Giuliana, et al. “Selection of Commercial Protective Cultures to Be Added in Sardinian Fermented Sausage to Control Listeria Monocytogenes .” Italian Journal of Food Safety, vol. 11, no. 2, June 2022, p. 10368. EBSCOhost, https://doi.org/10.4081/ijfs.2022.10368.

APA

Siddi, G., Piras, F., Spanu, V., Meloni, M. P., Sanna, R., Carta, N., Errico, M., Cuccu, M., De Santis, E. P. L., & Scarano, C. (2022). Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes . Italian Journal of Food Safety, 11(2), 10368. https://doi.org/10.4081/ijfs.2022.10368

Chicago

Siddi, Giuliana, Francesca Piras, Vincenzo Spanu, Maria Pina Meloni, Rita Sanna, Nadia Carta, Marco Errico, Mario Cuccu, Enrico Pietro Luigi De Santis, and Christian Scarano. 2022. “Selection of Commercial Protective Cultures to Be Added in Sardinian Fermented Sausage to Control Listeria Monocytogenes .” Italian Journal of Food Safety 11 (2): 10368. doi:10.4081/ijfs.2022.10368.