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APA Citation
Sattin, E., Andreani, N., Carraro, L., Fasolato, L., Balzan, S., Novelli, E., Squartini, A., Telatin, A., Simionati, B., & Cardazzo, B. (n.d.). microbial dynamics during shelf-life of industrial Ricotta cheese and identification of a Bacillus strain as a cause of a pink discolouration. Food microbiology, 57, 8–15. http://access.bl.uk/ark:/81055/vdc_100031457600.0x000033