Masana, M. O., Barrio, Y. X., Palladino, P. M., Sancho, A. M., & Vaudagna, S. R. (2019). High pressure treatments combined with sodium lactate to inactivate Escherichia coli O157: H7 and spoilage microbiota in cured beef carpaccio. Elsevier.
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Chicago Style (17th ed.) Citation
Masana, Marcelo Oscar, Yanina Ximena Barrio, Pablo Martin Palladino, Ana Maria Sancho, and Sergio Ramon Vaudagna. High Pressure Treatments Combined with Sodium Lactate to Inactivate Escherichia Coli O157: H7 and Spoilage Microbiota in Cured Beef Carpaccio. Elsevier, 2019.
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MLA (9th ed.) Citation
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. Elsevier, 2019.
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Warning: These citations may not always be 100% accurate.