Pérez, L. M., Soazo, M. d. V., Balagué, C. E., Rubiolo, A. C., & Verdini, R. A. (2019). Effect of pH on the effectiveness of whey protein/glycerol edible films containing potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods. Elsevier.
Cita Chicago Style (17a ed.)Pérez, Leonardo Martín, Marina del Valle Soazo, Claudia Elizabeth Balagué, Amelia Catalina Rubiolo, y Roxana Andrea Verdini. Effect of PH on the Effectiveness of Whey Protein/glycerol Edible Films Containing Potassium Sorbate to Control Non-O157 Shiga Toxin-producing Escherichia Coli in Ready-to-eat Foods. Elsevier, 2019.
Cita MLA (8a ed.)Pérez, Leonardo Martín, et al. Effect of PH on the Effectiveness of Whey Protein/glycerol Edible Films Containing Potassium Sorbate to Control Non-O157 Shiga Toxin-producing Escherichia Coli in Ready-to-eat Foods. Elsevier, 2019.