APA (7th ed.) Citation

Santos, B. A. d., Campagnol, P. C. B., Fagundes, M. B., Wagner, R., & Pollonio, M. A. R. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Wiley.

Chicago Style (17th ed.) Citation

Santos, Bibiana Alves dos, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, Roger Wagner, and Marise Aparecida Rodrigues Pollonio. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Wiley.

MLA (9th ed.) Citation

Santos, Bibiana Alves dos, et al. Adding Blends of NaCl, KCl, and CaCl2 to Low-Sodium Dry Fermented Sausages: Effects on Lipid Oxidation on Curing Process and Shelf Life. Wiley.