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Metaxopoulos J, Genigeorgis C, Fanelli MJ, et al. Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions. Appl Environ Microbiol. 1981;42(5):863-71doi: 10.1128/aem.42.5.863-871.1981.
Metaxopoulos, J., Genigeorgis, C., Fanelli, M. J., Franti, C., & Cosma, E. (1981). Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions. Applied and environmental microbiology, 42(5), 863-71. https://doi.org/10.1128/aem.42.5.863-871.1981
Metaxopoulos, J, et al. "Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions." Applied and environmental microbiology vol. 42,5 (1981): 863-71. doi: https://doi.org/10.1128/aem.42.5.863-871.1981
Metaxopoulos J, Genigeorgis C, Fanelli MJ, Franti C, Cosma E. Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions. Appl Environ Microbiol. 1981 Nov;42(5):863-71. doi: 10.1128/aem.42.5.863-871.1981. PMID: 16345888; PMCID: PMC244120.
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