Cite
HARVARD Citation
Teixeira, A. et al. (2017). Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat science. pp. 163-169. [Online].
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Teixeira, A. et al. (2017). Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs. Meat science. pp. 163-169. [Online].