Cadavez, V., Gonzales-Barron, U., Pires, P., Fernandes, E., Pereira, A. P., Gomes, A., . . . Dias, T. (2017). An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage.
Citação norma ChicagoCadavez, Vasco, et al. An Assessment of the Processing and Physicochemical Factors Contributing to the Microbial Contamination of Salpicão, a Naturally-fermented Portuguese Sausage. 2017.
Citação norma MLACadavez, Vasco, et al. An Assessment of the Processing and Physicochemical Factors Contributing to the Microbial Contamination of Salpicão, a Naturally-fermented Portuguese Sausage. 2017.
Nota: a formatação da citação pode não corresponder 100% ao definido pela respectiva norma.