Mendoza-Cuevas, J. A., Santos-Moreno, A., Rosas-Barbosa, B. T., Ybarra-Moncada, M. C., Flores-Girón, E., & Guerra-Ramírez, D. (2022). Changes in the count of four bacterial groups during the ripening of Prensa (Costeño) Cheese from Cuajinicuilapa, Mexico. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias.
Citação do estilo Chicago (17ª ed.)Mendoza-Cuevas, José Alberto, Armando Santos-Moreno, Beatriz Teresa Rosas-Barbosa, Ma. Carmen Ybarra-Moncada, Emmanuel Flores-Girón, e Diana Guerra-Ramírez. Changes in the Count of Four Bacterial Groups During the Ripening of Prensa (Costeño) Cheese from Cuajinicuilapa, Mexico. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2022.
Citação MLA (8ª ed.)Mendoza-Cuevas, José Alberto, et al. Changes in the Count of Four Bacterial Groups During the Ripening of Prensa (Costeño) Cheese from Cuajinicuilapa, Mexico. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, 2022.
Citação IICA/CATIEMendoza-Cuevas, J. A., Santos-Moreno, A., Rosas-Barbosa, B. T., Ybarra-Moncada, M. C., Flores-Girón, E., ; Guerra-Ramírez, D. 2022. Changes in the count of four bacterial groups during the ripening of Prensa (Costeño) Cheese from Cuajinicuilapa, Mexico. Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias.