APA (7th ed.) Citation

Elias, M., Potes, M., Roseiro, L., Santos, C., Gomes, A., & Agulheiro-Santos, A. (2014). The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile.

Chicago Style (17th ed.) Citation

Elias, M., M.E Potes, L.C Roseiro, C. Santos, A. Gomes, and A.C Agulheiro-Santos. The Effect of Starter Cultures on the Portuguese Traditional Sausage "Paio Do Alentejo" in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile. 2014.

MLA (8th ed.) Citation

Elias, M., et al. The Effect of Starter Cultures on the Portuguese Traditional Sausage "Paio Do Alentejo" in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile. 2014.