Cite
HARVARD Citation
Montiel, R. et al. (2016). Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham. Innovative food science & emerging technologies. pp. 111-118. [Online].
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Montiel, R. et al. (2016). Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham. Innovative food science & emerging technologies. pp. 111-118. [Online].