Galgano, F., Favati, F., Schirone, M., Martuscelli, M., & Crudele, M. A. (2003). Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region: Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region. Food technology and biotechnology, p. 1.
Chicago stil citiranjaGalgano, Fernanda, Fabio Favati, Maria Schirone, Maria Martuscelli, and Maria Antonietta Crudele. "Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region: Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region." 2003: 1.
MLA stil citiranjaGalgano, Fernanda, et al. "Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region: Influence of indigenous starter cultures on the free fatty acids content during ripening in artisan sausages produced in the basilicata region." 2003: 1.