Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.

MLA

Parrini, Silvia, et al. “Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.” Animals (2076-2615), vol. 10, no. 1, Jan. 2020, p. 14. EBSCOhost, https://doi.org/10.3390/ani10010014.

APA

Parrini, S., Sirtori, F., Acciaioli, A., Becciolini, V., Crovetti, A., Franci, O., Romani, A., Scardigli, A., & Bozzi, R. (2020). Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage. Animals (2076-2615), 10(1), 14. https://doi.org/10.3390/ani10010014

Chicago

Parrini, Silvia, Francesco Sirtori, Anna Acciaioli, Valentina Becciolini, Alessandro Crovetti, Oreste Franci, Annalisa Romani, Arianna Scardigli, and Riccardo Bozzi. 2020. “Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.” Animals (2076-2615) 10 (1): 14. doi:10.3390/ani10010014.