Rey, M. D. L. Á., Cap, M., Favre, L. C., Vaudagna, S. R., & Mozgovoj, M. V. (2025). Use of propidium monoazide coupled with real-time PCR methodology to evaluate Escherichia coli O157 lethality in beef burgers after organic acid addition. Institute of Food Technologists (IFT).
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Cita Chicago Style (17a ed.)
Rey, María De Los Ángeles, Mariana Cap, Leonardo Cristian Favre, Sergio Ramon Vaudagna, y Marina Valeria Mozgovoj. Use of Propidium Monoazide Coupled with Real-time PCR Methodology to Evaluate Escherichia Coli O157 Lethality in Beef Burgers After Organic Acid Addition. Institute of Food Technologists (IFT), 2025.
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Cita MLA (9a ed.)
Rey, María De Los Ángeles, et al. Use of Propidium Monoazide Coupled with Real-time PCR Methodology to Evaluate Escherichia Coli O157 Lethality in Beef Burgers After Organic Acid Addition. Institute of Food Technologists (IFT), 2025.
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