Todorov, Svetoslav Dimitrov 
; Franco, Bernadette Dora Gombossy de Melo ; Wiid, I. J
Fonte: Beneficial Microbes. Unidade: FCF
Assuntos: BACTÉRIAS LÁTICAS, MYCOBACTERIUM
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ABNT
TODOROV, Svetoslav Dimitrov e FRANCO, Bernadette Dora Gombossy de Melo e WIID, I. J. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products. Beneficial Microbes, v. 5, n. 3, p. 351-366, 2014Tradução . . Disponível em: https://doi.org/10.3920/bm2013.0030. Acesso em: 14 out. 2024.APA
Todorov, S. D., Franco, B. D. G. de M., & Wiid, I. J. (2014). In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products. Beneficial Microbes, 5( 3), 351-366. doi:10.3920/bm2013.0030NLM
Todorov SD, Franco BDG de M, Wiid IJ. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products [Internet]. Beneficial Microbes. 2014 ; 5( 3): 351-366.[citado 2024 out. 14 ] Available from: https://doi.org/10.3920/bm2013.0030Vancouver
Todorov SD, Franco BDG de M, Wiid IJ. In vitro study of beneficial properties and safety of lactic acid bacteria isolated from Portuguese fermented meat products [Internet]. Beneficial Microbes. 2014 ; 5( 3): 351-366.[citado 2024 out. 14 ] Available from: https://doi.org/10.3920/bm2013.0030
