APA (7th ed.) Citation

Gonzales-Barron, U., Pereira, A. P., Gomes, A., Lopes-da-Silva, M., Rodrigues, P., Estevinho, L. M., . . . Dias, T. (2018). Levels of hygiene and safety quality indicators along the processing stages of a Portuguese traditional dry-fermented sausage (Linguiça).

Chicago Style (17th ed.) Citation

Gonzales-Barron, Ursula, Ana Paula Pereira, Aline Gomes, M.F Lopes-da-Silva, Paula Rodrigues, Leticia M. Estevinho, Vasco Cadavez, and Teresa Dias. Levels of Hygiene and Safety Quality Indicators Along the Processing Stages of a Portuguese Traditional Dry-fermented Sausage (Linguiça). 2018.

MLA (8th ed.) Citation

Gonzales-Barron, Ursula, et al. Levels of Hygiene and Safety Quality Indicators Along the Processing Stages of a Portuguese Traditional Dry-fermented Sausage (Linguiça). 2018.