Cite
HARVARD Citation
Rubio-Celorio, M. et al. (n.d.). Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. Meat science. pp. 91-96. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Rubio-Celorio, M. et al. (n.d.). Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response. Meat science. pp. 91-96. [Online].