Cite
HARVARD Citation
Bover-Cid, S. et al. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat science. pp. 120-125. [Online].
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Bover-Cid, S. et al. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat science. pp. 120-125. [Online].