Barbieri, F. Et Al. 2021. Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. FOODS , vol.10, no.11 .

Barbieri, F., Tabanelli, G., Montanari, C., Dall'Osso, N., Simat, V., Mozina, S. S., ... Banos, A.(2021). Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. FOODS , vol.10, no.11.

Barbieri, Federica Et Al. "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity," FOODS , vol.10, no.11, 2021

Barbieri, Federica Et Al. "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity." FOODS , vol.10, no.11, 2021

Barbieri, F. Et Al. (2021) . "Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity." FOODS , vol.10, no.11.

@article{article, author={Federica Barbieri Et Al. }, title={Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity}, journal={FOODS}, year=2021}