Cita APA (7a ed.)
Masana, M. O., Barrio, Y. X., Palladino, P. M., Sancho, A. M., & Vaudagna, S. R. (2018). High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio.
Cita Chicago Style (17a ed.)
Masana, Marcelo Oscar, Yanina Ximena Barrio, Pablo Martin Palladino, Ana Maria Sancho, y Sergio Ramon Vaudagna. High Pressure Treatments Combined with Sodium Lactate to Inactivate Escherichia Coli O157: H7 and Spoilage Microbiota in Cured Beef Carpaccio. 2018.
Cita MLA (9a ed.)
Masana, Marcelo Oscar, et al. High Pressure Treatments Combined with Sodium Lactate to Inactivate Escherichia Coli O157: H7 and Spoilage Microbiota in Cured Beef Carpaccio. 2018.
Precaución: Estas citas no son 100% exactas.