PubAg

Main content area

MLA

Favaro, Lorenzo, and Svetoslav Dimitrov Todorov. "Bacteriocinogenic Lab Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations." Probiotics and antimicrobial proteins, v. 9,.4 pp. 444-458. doi: 10.1007/s12602-017-9330-6

APA

Favaro, L., & Todorov, S. Dimitrov. (2017). Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations. Probiotics and antimicrobial proteins, 9, 444-458. doi: 10.1007/s12602-017-9330-6

Chicago

Favaro, Lorenzo, and Svetoslav Dimitrov Todorov. "Bacteriocinogenic LAB Strains for Fermented Meat Preservation: Perspectives, Challenges, and Limitations" Probiotics and antimicrobial proteins 9, no. 4 (2017): 444-458. doi: 10.1007/s12602-017-9330-6