R, G., N, M., I, O., J, A., R, P., & V, F. (2026). Evolution of microbial dynamics and headspace volatile profiles for predicting the freshness-to-spoilage transition in refrigerated cooked meatballs. Food research international (Ottawa, Ont.), 242(Pt 4), 120029. https://doi.org/10.1016/j.foodres.2026.120029
Παραπομπή σε μορφή Chicago (17η εκδ.)R, Gurusamy, Merino N, Ontañón I, Alamán J, Pagán R, και Ferreira V. "Evolution of Microbial Dynamics and Headspace Volatile Profiles for Predicting the Freshness-to-spoilage Transition in Refrigerated Cooked Meatballs." Food Research International (Ottawa, Ont.) 242, no. Pt 4 (2026): 120029. https://doi.org/10.1016/j.foodres.2026.120029.
Παραπομπή σε μορφή MLA (9th εκδ.)R, Gurusamy, et al. "Evolution of Microbial Dynamics and Headspace Volatile Profiles for Predicting the Freshness-to-spoilage Transition in Refrigerated Cooked Meatballs." Food Research International (Ottawa, Ont.), vol. 242, no. Pt 4, 2026, p. 120029, https://doi.org/10.1016/j.foodres.2026.120029.