Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat.

MLA

Fadda, S., et al. “Lactobacillus Role during Conditioning of Refrigerated and Vacuum-Packaged Argentinean Meat.” Meat Science, vol. 79, no. 3, July 2008, pp. 603–10. EBSCOhost, https://doi.org/10.1016/j.meatsci.2007.04.003.

APA

Fadda, S., Chambon, C., Champomier-Vergès, M. C., Talon, R., & Vignolo, G. (2008). Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat. Meat Science, 79(3), 603–610. https://doi.org/10.1016/j.meatsci.2007.04.003

Chicago

Fadda, S, C Chambon, M C Champomier-Vergès, R Talon, and G Vignolo. 2008. “Lactobacillus Role during Conditioning of Refrigerated and Vacuum-Packaged Argentinean Meat.” Meat Science 79 (3): 603–10. doi:10.1016/j.meatsci.2007.04.003.