Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages

MLA

Sonata Gustiene, et al. “Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages.” Food Technology and Biotechnology, vol. 57, Jan. 2019, pp. 481–89. EBSCOhost, https://doi.org/10.17113/ftb.57.04.19.6250.

APA

Sonata Gustiene, Gintare Zaborskiene, Reda Riesute, & Anita Rokaityte. (2019). Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages. Food Technology and Biotechnology, 57, 481–489. https://doi.org/10.17113/ftb.57.04.19.6250

Chicago

Sonata Gustiene, Gintare Zaborskiene, Reda Riesute, and Anita Rokaityte. 2019. “Effect of Biofermentation with Taxifolin on Physicochemical and Microbiological Properties of Cold-Smoked Pork Sausages.” Food Technology and Biotechnology 57 (January): 481–89. doi:10.17113/ftb.57.04.19.6250.