Cita APA (7a ed.)

Pérez, S., Czerner, M., Patat, M. L., Zaritzky, N. E., Murialdo, S. E., & Yeannes, M. I. (2018). Monitoring the characteristics of cultivable halophilic microbial community during salted-ripened anchovy (<i>Engraulis anchoita</i>) production.

Cita Chicago Style (17a ed.)

Pérez, Silvina, Marina Czerner, María Laura Patat, Noemí Elisabet Zaritzky, Silvia Elena Murialdo, y María Isabel Yeannes. Monitoring the Characteristics of Cultivable Halophilic Microbial Community During Salted-ripened Anchovy (<i>Engraulis Anchoita</i>) Production. 2018.

Cita MLA (8a ed.)

Pérez, Silvina, et al. Monitoring the Characteristics of Cultivable Halophilic Microbial Community During Salted-ripened Anchovy (<i>Engraulis Anchoita</i>) Production. 2018.