Chessa, L.; Paba, A.; Daga, E.; Dupré, I.; Piga, C.; Di Salvo, R.; Mura, M.; Addis, M.; Comunian, R.
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability 2021, 13, 8214.
https://doi.org/10.3390/su13158214
AMA Style
Chessa L, Paba A, Daga E, Dupré I, Piga C, Di Salvo R, Mura M, Addis M, Comunian R.
Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability. 2021; 13(15):8214.
https://doi.org/10.3390/su13158214
Chicago/Turabian Style
Chessa, Luigi, Antonio Paba, Elisabetta Daga, Ilaria Dupré, Carlo Piga, Riccardo Di Salvo, Martino Mura, Margherita Addis, and Roberta Comunian.
2021. "Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese" Sustainability 13, no. 15: 8214.
https://doi.org/10.3390/su13158214
APA Style
Chessa, L., Paba, A., Daga, E., Dupré, I., Piga, C., Di Salvo, R., Mura, M., Addis, M., & Comunian, R.
(2021). Autochthonous Natural Starter Cultures: A Chance to Preserve Biodiversity and Quality of Pecorino Romano PDO Cheese. Sustainability, 13(15), 8214.
https://doi.org/10.3390/su13158214