Cita APA (7a ed.)
Cap, M., Vaudagna, S. R., Mozgovoj, M. V., Soteras, T., Sucari, A., Signorini, M., & Leotta, G. (2019). Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid. Elsevier.
Cita Chicago Style (17a ed.)
Cap, Mariana, Sergio Ramon Vaudagna, Marina Valeria Mozgovoj, Trinidad Soteras, Adriana Sucari, Marcelo Signorini, y Gerardo Leotta. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef by Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. Elsevier, 2019.
Cita MLA (9a ed.)
Cap, Mariana, et al. Inactivation of Shiga Toxin-producing Escherichia Coli in Fresh Beef by Electrolytically-generated Hypochlorous Acid, Peroxyacetic Acid, Lactic Acid and Caprylic Acid. Elsevier, 2019.
Precaución: Estas citas no son 100% exactas.