APA (7th ed.) Citation

Gonzales-Barron, U., Campagnollo, F. B., Schaffner, D. W., Sant'Ana, A. S., & Cadavez, V. (2018). Behavior of Listeria monocytogenes in the presence or not of intentionally-added lactic acid bacteria during ripening of artisanal Minas semi-hard cheese.

Chicago Style (17th ed.) Citation

Gonzales-Barron, Ursula, Fernanda B. Campagnollo, Donald W. Schaffner, Anderson S. Sant'Ana, and Vasco Cadavez. Behavior of Listeria Monocytogenes in the Presence or Not of Intentionally-added Lactic Acid Bacteria During Ripening of Artisanal Minas Semi-hard Cheese. 2018.

MLA (8th ed.) Citation

Gonzales-Barron, Ursula, et al. Behavior of Listeria Monocytogenes in the Presence or Not of Intentionally-added Lactic Acid Bacteria During Ripening of Artisanal Minas Semi-hard Cheese. 2018.