Technological properties of Micrococci and Staphylococci isolated from Italian cured and smoked meats

MLA

Di Biase, Letizia, et al. Technological Properties of Micrococci and Staphylococci Isolated from Italian Cured and Smoked Meats. Jan. 2006. 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.od......4094..6fbf47bd71a0d9b338a1c1c4e4cff6d3&authtype=sso&custid=ns315887.

APA

Di Biase, L., Vannini, L., Guerzoni, M. E., & C. Medici. (2006). Technological properties of Micrococci and Staphylococci isolated from Italian cured and smoked meats.

Chicago

Di Biase, Letizia, Lucia Vannini, Maria Elisabetta Guerzoni, and C. Medici. 2006. “Technological Properties of Micrococci and Staphylococci Isolated from Italian Cured and Smoked Meats,” January. 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.od......4094..6fbf47bd71a0d9b338a1c1c4e4cff6d3&authtype=sso&custid=ns315887.