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MLA Citation
Carolina Pugliese et al.. “The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut.” Meat science, vol. 100, n.d., pp. 58–68. http://access.bl.uk/ark:/81055/vdc_100042215788.0x000028