Cite
HARVARD Citation
Pinna, A. et al. (2020). Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. Meat science. p. . [Online].
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Pinna, A. et al. (2020). Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham. Meat science. p. . [Online].