(2026). Evaluation of starter cultures for biogenic amine formation and microbial quality in reduced-salt fermented rainbow trout sausages. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Evaluation of Starter Cultures for Biogenic Amine Formation and Microbial Quality in Reduced-salt Fermented Rainbow Trout Sausages."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Evaluation of Starter Cultures for Biogenic Amine Formation and Microbial Quality in Reduced-salt Fermented Rainbow Trout Sausages."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.