Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration
- DOI
- 10.3390/foods9101421
- Published
- 2020-10-08
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods9101421,
title = {Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration},
author = {Alyexandra Arienzo and Lorenza Murgia and Ilaria Fraudentali and Valentina Gallo and Riccardo Angelini and Giovanni Antonini},
year = {2020},
journal = {Foods},
doi = {10.3390/foods9101421},
url = {https://doi.org/10.3390/foods9101421}
}RIS
TY - JOUR TI - Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration AU - Alyexandra Arienzo AU - Lorenza Murgia AU - Ilaria Fraudentali AU - Valentina Gallo AU - Riccardo Angelini AU - Giovanni Antonini PY - 2020 JO - Foods DO - 10.3390/foods9101421 UR - https://doi.org/10.3390/foods9101421 ER -
APA
Arienzo, A., Murgia, L., Fraudentali, I., Gallo, V., Angelini, R., & Antonini, G. (2020). Microbiological Quality of Ready-to-Eat Leafy Green Salads during Shelf-Life and Home-Refrigeration. Foods. https://doi.org/10.3390/foods9101421
Source records
- crossref · retrieved 2026-09-27T10:51:59.601Z