Cite
HARVARD Citation
Barretto, T. et al. (2020). Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham. Meat science. p. . [Online].
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Barretto, T. et al. (2020). Impact of ultrasound and potassium chloride on the physicochemical and sensory properties in low sodium restructured cooked ham. Meat science. p. . [Online].