Cita APA (7a ed.)

Mazzobre, M., Schebor, C., Burin, L., & Chirife, J. A survey of pH and water activity values in acidified bottled vegetables and meat (mostly home-canned) in relation to the potential growth of Clostridium botulinum.

Cita Chicago Style (17a ed.)

Mazzobre, M.F, C. Schebor, L. Burin, y J. Chirife. A Survey of PH and Water Activity Values in Acidified Bottled Vegetables and Meat (mostly Home-canned) in Relation to the Potential Growth of Clostridium Botulinum.

Cita MLA (8a ed.)

Mazzobre, M.F, et al. A Survey of PH and Water Activity Values in Acidified Bottled Vegetables and Meat (mostly Home-canned) in Relation to the Potential Growth of Clostridium Botulinum.