Cite
MLA Citation
A. Pinna et al.. “Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.” Meat science, vol. 161, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100098802669.0x00002f
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A. Pinna et al.. “Revision of the cold processing phases to obtain a targeted salt reduction in typical Italian dry-cured ham.” Meat science, vol. 161, 2020, p. . http://access.bl.uk/ark:/81055/vdc_100098802669.0x00002f