Cite
HARVARD Citation
Bou, R. et al. (2020). Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. Food research international. p. . [Online].
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Bou, R. et al. (2020). Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams. Food research international. p. . [Online].