Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp.

MLA

Garofalo, Giuliana, et al. “Microbial Dynamics and Quality Characteristics of Spontaneously Fermented Salamis Produced by Replacing Pork Fat with Avocado Pulp.” Food Microbiology, vol. 122, Sept. 2024, p. 104536. EBSCOhost, https://doi.org/10.1016/j.fm.2024.104536.

APA

Garofalo, G., Ponte, M., Busetta, G., Barbera, M., Tinebra, I., Piazzese, D., Franciosi, E., Di Grigoli, A., Farina, V., Bonanno, A., Gaglio, R., & Settanni, L. (2024). Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp. Food Microbiology, 122, 104536. https://doi.org/10.1016/j.fm.2024.104536

Chicago

Garofalo, Giuliana, Marialetizia Ponte, Gabriele Busetta, Marcella Barbera, Ilenia Tinebra, Daniela Piazzese, Elena Franciosi, et al. 2024. “Microbial Dynamics and Quality Characteristics of Spontaneously Fermented Salamis Produced by Replacing Pork Fat with Avocado Pulp.” Food Microbiology 122 (September): 104536. doi:10.1016/j.fm.2024.104536.