Gaya APA

al.], Z, L, [. (2013). Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork . : Elsevier B.V..

Gaya MLA

al.], Zhen, Luo, [et. "Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork". : Elsevier B.V., 2013. e-journal.