Simat, V. Et Al. Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. 2021. In Advances in Food and Nutrition Research , Elsevier, 55-118.

Simat, V., Cagalj, M., Skroza, D., Gardini, F., Tabanelli, G., Montanari, C., ... Hassoun, A.(2021). Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. Advances in Food and Nutrition Research (pp.55-118), Elsevier.

Simat, Vida Et Al. "Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products." In Advances in Food and Nutrition Research , 55-118. Elsevier, 2021

Simat, Vida Et Al. "Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products." Advances in Food and Nutrition Research , Elsevier, 2021, pp.55-118.

Simat, V. Et Al. (2021) "Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products", Advances in Food and Nutrition Research . Elsevier.

@bookchapter{bookchapter, author ={Vida Simat Et Al. }, chaptertitle={Chapter Two - Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products}, booktitle={ Advances in Food and Nutrition Research}, publisher={Elsevier}, city={},year={2021} }