Sardinian goat's milk as source of bacteriocinogenic potential protective cultures (2012)
Source: Food Control. Unidade: FCF
Subjects: ENTEROCOCCUS, MICROBIOLOGIA DE ALIMENTOS
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SCHIRRU, Stefano et al. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, v. 25, n. 1, p. 309-320, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2011.10.060. Acesso em: 03 jun. 2024.APA
Schirru, S., Todorov, S. D., Favaro, L., Mangia, N. P., Basaglia, M., Casella, S., et al. (2012). Sardinian goat's milk as source of bacteriocinogenic potential protective cultures. Food Control, 25( 1), 309-320. doi:10.1016/j.foodcont.2011.10.060NLM
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060Vancouver
Schirru S, Todorov SD, Favaro L, Mangia NP, Basaglia M, Casella S, Comunian R, Franco BDG de M, Deiana P. Sardinian goat's milk as source of bacteriocinogenic potential protective cultures [Internet]. Food Control. 2012 ; 25( 1): 309-320.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodcont.2011.10.060