Cite
HARVARD Citation
Leonardo Betiol, L. et al. (2020). Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Leonardo Betiol, L. et al. (2020). Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].