Silva, S.; Stefanello, A.; Santos, B.; Fracari, J.; Leães, G.; Copetti, M.
Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products. Fermentation 2023, 9, 83.
https://doi.org/10.3390/fermentation9020083
AMA Style
Silva S, Stefanello A, Santos B, Fracari J, Leães G, Copetti M.
Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products. Fermentation. 2023; 9(2):83.
https://doi.org/10.3390/fermentation9020083
Chicago/Turabian Style
Silva, Sarah, Andrieli Stefanello, Bibiana Santos, Juliana Fracari, Graziela Leães, and Marina Copetti.
2023. "Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products" Fermentation 9, no. 2: 83.
https://doi.org/10.3390/fermentation9020083
APA Style
Silva, S., Stefanello, A., Santos, B., Fracari, J., Leães, G., & Copetti, M.
(2023). Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products. Fermentation, 9(2), 83.
https://doi.org/10.3390/fermentation9020083