APA

Bruna J. M., Ordóñez J. A., Fernández M., Herranz B. & de la Hoz L. (20121002). Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. : Meat science.

Chicago

Bruna J M, Ordóñez J A, Fernández M, Herranz B and de la Hoz L. 20121002. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. : Meat science.

Harvard

Bruna J. M., Ordóñez J. A., Fernández M., Herranz B. and de la Hoz L. (20121002). Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. : Meat science.

MLA

Bruna J M, Ordóñez J A, Fernández M, Herranz B and de la Hoz L. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum. : Meat science. 20121002.