APA (7th ed.) Citation

Szymański, P., Łaszkiewicz, B., Siekierko, U., & Kołożyn-Krajewska, D. Effects of the Use of Staphylococcus carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product. Wiley.

Chicago Style (17th ed.) Citation

Szymański, Piotr, Beata Łaszkiewicz, Urszula Siekierko, and Danuta Kołożyn-Krajewska. Effects of the Use of Staphylococcus Carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product. Wiley.

MLA (9th ed.) Citation

Szymański, Piotr, et al. Effects of the Use of Staphylococcus Carnosus in the Curing Process of Meat with a Reduced Amount of Sodium Nitrite on Colour, Residue Nitrite and Nitrate, Content of Nitrosyl Pigments, and Microbiological and the Sensory Quality of Cooked Meat Product. Wiley.