Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci.

MLA

Rampanti, Giorgia, et al. “Smoked Sausages of Bovine Meat Produced in North Macedonia as a Source of Pro-Technological Lactic Acid Bacteria and Coagulase-Negative Cocci.” Heliyon, vol. 10, no. 17, Sept. 2024, p. e37548. EBSCOhost, https://doi.org/10.1016/j.heliyon.2024.e37548.

APA

Rampanti, G., Nikolovska Nedelkoska, D., Kalevska, T., Stojanovska, T., Harasym, J., Cardinali, F., Orkusz, A., Milanović, V., Garofalo, C., Bonifazi, A., Aquilanti, L., & Osimani, A. (2024). Smoked sausages of bovine meat produced in North Macedonia as a source of pro-technological lactic acid bacteria and coagulase-negative cocci. Heliyon, 10(17), e37548. https://doi.org/10.1016/j.heliyon.2024.e37548

Chicago

Rampanti, Giorgia, Daniela Nikolovska Nedelkoska, Tatjana Kalevska, Tanja Stojanovska, Joanna Harasym, Federica Cardinali, Agnieszka Orkusz, et al. 2024. “Smoked Sausages of Bovine Meat Produced in North Macedonia as a Source of Pro-Technological Lactic Acid Bacteria and Coagulase-Negative Cocci.” Heliyon 10 (17): e37548. doi:10.1016/j.heliyon.2024.e37548.