APA (7th ed.) Citation

Elbanna, A. M., Sabala, R. F., Abd-Elghany, S. M., Imre, K., Morar, A., Herman, V., & Sallam, K. I. (2023). Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures. MDPI AG.

Chicago Style (17th ed.) Citation

Elbanna, Ahmed Medhat, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman, and Khalid Ibrahim Sallam. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures. MDPI AG, 2023.

MLA (9th ed.) Citation

Elbanna, Ahmed Medhat, et al. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures. MDPI AG, 2023.