Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production.

MLA

Silva, Sarah, et al. “Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production.” Fermentation (Basel), vol. 10, no. 3, Mar. 2024, p. 169. EBSCOhost, https://doi.org/10.3390/fermentation10030169.

APA

Silva, S., Bernardi, A. O., Garcia, M. V., Bisello, T. N., Borstmann, L., & Copetti, M. V. (2024). Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production. Fermentation (Basel), 10(3), 169. https://doi.org/10.3390/fermentation10030169

Chicago

Silva, Sarah, Angélica Olivier Bernardi, Marcelo Valle Garcia, Thais Nunes Bisello, Larissa Borstmann, and Marina Venturini Copetti. 2024. “Sanitizers Used for Fungal Spoilage Control in Dry-Fermented Cured Meat Production.” Fermentation (Basel) 10 (3): 169. doi:10.3390/fermentation10030169.