APA (7th ed.) Citation

Parada, J., Magnoli, A., Alonso, V., Vergara, L. D., Isgro, M. C., Posse, J. J. T., . . . Cavaglieri, L. Inclusion of Saccharomyces cerevisiae var. boulardii RC009 and Pediococcus pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile after Slaughter. Wiley.

Chicago Style (17th ed.) Citation

Parada, J., A. Magnoli, V. Alonso, L. Diaz Vergara, M. Corti Isgro, J. J. T. Posse, M. A. Montenegro, and L. Cavaglieri. Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter. Wiley.

MLA (9th ed.) Citation

Parada, J., et al. Inclusion of Saccharomyces Cerevisiae Var. Boulardii RC009 and Pediococcus Pentosaceus RC007 as a Probiotic Additive in Pigs’ Postweaning Diets and Its Effect on Meat Composition, Carcass Characteristics, and Fatty Acids Profile After Slaughter. Wiley.