Barbieri, F.; Montanari, C.; Angelucci, C.; Gardini, F.; Tabanelli, G.
Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content. Fermentation 2024, 10, 507.
https://doi.org/10.3390/fermentation10100507
AMA Style
Barbieri F, Montanari C, Angelucci C, Gardini F, Tabanelli G.
Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content. Fermentation. 2024; 10(10):507.
https://doi.org/10.3390/fermentation10100507
Chicago/Turabian Style
Barbieri, Federica, Chiara Montanari, Chiara Angelucci, Fausto Gardini, and Giulia Tabanelli.
2024. "Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content" Fermentation 10, no. 10: 507.
https://doi.org/10.3390/fermentation10100507
APA Style
Barbieri, F., Montanari, C., Angelucci, C., Gardini, F., & Tabanelli, G.
(2024). Use of Indigenous Lactic Acid Bacteria for Industrial Fermented Sausage Production: Microbiological, Chemico-Physical and Sensory Features and Biogenic Amine Content. Fermentation, 10(10), 507.
https://doi.org/10.3390/fermentation10100507
