Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.

MLA

Roila, Rossana, et al. “Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.” Foods (Basel, Switzerland), vol. 11, no. 16, Aug. 2022. EBSCOhost, https://doi.org/10.3390/foods11162447.

APA

Roila, R., Sordini, B., Esposto, S., Ranucci, D., Primavilla, S., Valiani, A., Taticchi, A., Branciari, R., & Servili, M. (2022). Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life. Foods (Basel, Switzerland), 11(16). https://doi.org/10.3390/foods11162447

Chicago

Roila, Rossana, Beatrice Sordini, Sonia Esposto, David Ranucci, Sara Primavilla, Andrea Valiani, Agnese Taticchi, Raffaella Branciari, and Maurizio Servili. 2022. “Effect of the Application of a Green Preservative Strategy on Minced Meat Products: Antimicrobial Efficacy of Olive Mill Wastewater Polyphenolic Extract in Improving Beef Burger Shelf-Life.” Foods (Basel, Switzerland) 11 (16). doi:10.3390/foods11162447.