Lee, H., Lee, S., Kim, S., Lee, J., Ha, J., & Yoon, Y. (2016). Quantitative Microbial Risk Assessment for Clostridium perfringens in Natural and Processed Cheeses. Asian-Australasian journal of animal sciences, 29(8), 1188. https://doi.org/10.5713/ajas.15.1007
Style de citation ChicagoLee, Heeyoung, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, et Yohan Yoon. "Quantitative Microbial Risk Assessment for Clostridium Perfringens in Natural and Processed Cheeses." Asian-Australasian Journal of Animal Sciences 29, no. 8 (2016): 1188. https://dx.doi.org/10.5713/ajas.15.1007.
Style de citation MLALee, Heeyoung, et al. "Quantitative Microbial Risk Assessment for Clostridium Perfringens in Natural and Processed Cheeses." Asian-Australasian Journal of Animal Sciences, vol. 29, no. 8, 2016, p. 1188.