Cite
HARVARD Citation
Steen, L. et al. (2020). Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat science. p. . [Online].
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Steen, L. et al. (2020). Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat science. p. . [Online].