APA (7th ed.) Citation

Blanco-Lizarazo, C. M., Sotelo-Díaz, I., Arjona-Roman, J. L., Llorente-Bousquets, A., & Miranda-Ruvalcaba, R. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia coli Behavior during Salami Processing. Wiley.

Chicago Style (17th ed.) Citation

Blanco-Lizarazo, Carla María, Indira Sotelo-Díaz, José Luis Arjona-Roman, Adriana Llorente-Bousquets, and René Miranda-Ruvalcaba. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing. Wiley.

MLA (9th ed.) Citation

Blanco-Lizarazo, Carla María, et al. Effect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Escherichia Coli Behavior During Salami Processing. Wiley.