APA (7th ed.) Citation

Petka, K., & Walczycka, M. (2026). Microbiological Aspects of Meat Fermentation: From Traditional Methods to Advanced Microflora Control Techniques—A Systematic Review. Applied Sciences (2076-3417), 16(2), 641. https://doi.org/10.3390/app16020641

Chicago Style (17th ed.) Citation

Petka, Katarzyna, and Maria Walczycka. "Microbiological Aspects of Meat Fermentation: From Traditional Methods to Advanced Microflora Control Techniques—A Systematic Review." Applied Sciences (2076-3417) 16, no. 2 (2026): 641. https://doi.org/10.3390/app16020641.

MLA (9th ed.) Citation

Petka, Katarzyna, and Maria Walczycka. "Microbiological Aspects of Meat Fermentation: From Traditional Methods to Advanced Microflora Control Techniques—A Systematic Review." Applied Sciences (2076-3417), vol. 16, no. 2, 2026, p. 641, https://doi.org/10.3390/app16020641.