Cite
HARVARD Citation
Peñaranda, I. et al. (2017). Sensory perception of meat from entire male pigs processed by different heating methods. Meat science. pp. 98-102. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Peñaranda, I. et al. (2017). Sensory perception of meat from entire male pigs processed by different heating methods. Meat science. pp. 98-102. [Online].