Cite
HARVARD Citation
Kong, Q. et al. (2017). Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays. Radiation physics and chemistry. pp. 265-272. [Online].
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Kong, Q. et al. (2017). Volatile compounds and odor traits of dry-cured ham (Prosciutto crudo) irradiated by electron beam and gamma rays. Radiation physics and chemistry. pp. 265-272. [Online].