Anna Łepecka, Piotr Szymański, & Anna Okoń. (2024). Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages. MDPI AG.
Chicago Style (17th ed.) CitationAnna Łepecka, Piotr Szymański, and Anna Okoń. Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages. MDPI AG, 2024.
MLA (9th ed.) CitationAnna Łepecka, et al. Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages. MDPI AG, 2024.
Warning: These citations may not always be 100% accurate.