APA (7th ed.) Citation

BT, C., PV, R., P, S., S, P., V, C., & JS, C. (2012). Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages. Meat science, 90(3), 599. https://doi.org/10.1016/j.meatsci.2011.09.022

Chicago Style (17th ed.) Citation

BT, Cenci-Goga, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, and Cullor JS. "Effect of Selected Dairy Starter Cultures on Microbiological, Chemical and Sensory Characteristics of Swine and Venison (Dama Dama) Nitrite-free Dry-cured Sausages." Meat Science 90, no. 3 (2012): 599. https://doi.org/10.1016/j.meatsci.2011.09.022.

MLA (9th ed.) Citation

BT, Cenci-Goga, et al. "Effect of Selected Dairy Starter Cultures on Microbiological, Chemical and Sensory Characteristics of Swine and Venison (Dama Dama) Nitrite-free Dry-cured Sausages." Meat Science, vol. 90, no. 3, 2012, p. 599, https://doi.org/10.1016/j.meatsci.2011.09.022.