Cite
Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages.
MLA
Wang, Debao, et al. “Effects of Different Starter Culture Combinations on Microbial Counts and Physico‐chemical Properties in Dry Fermented Mutton Sausages.” Food Science & Nutrition, vol. 7, no. 6, June 2019, pp. 1957–68. EBSCOhost, https://doi.org/10.1002/fsn3.989.
APA
Wang, D., Zhao, L., Su, R., & Jin, Y. (2019). Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages. Food Science & Nutrition, 7(6), 1957–1968. https://doi.org/10.1002/fsn3.989
Chicago
Wang, Debao, Lihua Zhao, Rina Su, and Ye Jin. 2019. “Effects of Different Starter Culture Combinations on Microbial Counts and Physico‐chemical Properties in Dry Fermented Mutton Sausages.” Food Science & Nutrition 7 (6): 1957–68. doi:10.1002/fsn3.989.