Cita APA (7a ed.)
Signorini, M., Zbrun, M. V., Romero Scharpen, A., Olivero, C. R., Bongiovanni, F. J., Soto, L. P., . . . Rosmini, M. R. (2018). Quantitative risk assessment of human campylobacteriosis by consumption of salad cross-contaminated with thermophilic Campylobacter spp. from broiler meat in Argentina.
Cita Chicago Style (17a ed.)
Signorini, Marcelo, María Virginia Zbrun, Analía Romero Scharpen, Carolina Raquel Olivero, Francisco Javier Bongiovanni, Lorena Paola Soto, Laureano Sebastian Frizzo, y Marcelo Raúl Rosmini. Quantitative Risk Assessment of Human Campylobacteriosis by Consumption of Salad Cross-contaminated with Thermophilic Campylobacter Spp. from Broiler Meat in Argentina. 2018.
Cita MLA (9a ed.)
Signorini, Marcelo, et al. Quantitative Risk Assessment of Human Campylobacteriosis by Consumption of Salad Cross-contaminated with Thermophilic Campylobacter Spp. from Broiler Meat in Argentina. 2018.
Precaución: Estas citas no son 100% exactas.