Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami)

MLA

Jochen Weiss, et al. “Influence of Microbial In-Situ Heteropolysaccharide Production on Textural Properties of Raw Fermented Sausages (Salami).” Journal of Food Science and Technology, vol. 58, July 2020, pp. 562–70. EBSCOhost, widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....679fd95f3b8e653b355385785e84f36c&authtype=sso&custid=ns315887.

APA

Jochen Weiss, Myriam Loeffler, & Lina Velasco. (2020). Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami). Journal of Food Science and Technology, 58, 562–570.

Chicago

Jochen Weiss, Myriam Loeffler, and Lina Velasco. 2020. “Influence of Microbial In-Situ Heteropolysaccharide Production on Textural Properties of Raw Fermented Sausages (Salami).” Journal of Food Science and Technology 58 (July): 562–70. http://widgets.ebscohost.com/prod/customlink/proxify/proxify.php?count=1&encode=0&proxy=&find_1=&replace_1=&target=https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&scope=site&db=edsair&AN=edsair.doi.dedup.....679fd95f3b8e653b355385785e84f36c&authtype=sso&custid=ns315887.