APA (7th ed.) Citation

Okoń, A., Łepecka, A., Szymański, P., & Neffe-Skocińska, K. The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages. MDPI AG.

Chicago Style (17th ed.) Citation

Okoń, Anna, Anna Łepecka, Piotr Szymański, and Katarzyna Neffe-Skocińska. The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages. MDPI AG.

MLA (9th ed.) Citation

Okoń, Anna, et al. The Effect of the Use of the Beneficial Acetic Acid Bacteria Starter Cultures on the Microbiological and Physicochemical Quality of Raw Ripening Sausages. MDPI AG.