Cite
Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application?
MLA
Lina Velasco, et al. “Usage of in Situ Exopolysaccharide‐forming Lactic Acid Bacteria in Food Production: Meat Products—A New Field of Application?” Comprehensive Reviews in Food Science and Food Safety, vol. 19, Oct. 2020, pp. 2932–54. 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.....c05bbe2c5c6ee5fe2d0274225664648f&authtype=sso&custid=ns315887.
APA
Lina Velasco, Jochen Weiss, Jonas Hilbig, & Myriam Loeffler. (2020). Usage of in situ exopolysaccharide‐forming lactic acid bacteria in food production: Meat products—A new field of application? Comprehensive Reviews in Food Science and Food Safety, 19, 2932–2954.
Chicago
Lina Velasco, Jochen Weiss, Jonas Hilbig, and Myriam Loeffler. 2020. “Usage of in Situ Exopolysaccharide‐forming Lactic Acid Bacteria in Food Production: Meat Products—A New Field of Application?” Comprehensive Reviews in Food Science and Food Safety 19 (October): 2932–54. 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.....c05bbe2c5c6ee5fe2d0274225664648f&authtype=sso&custid=ns315887.