Cite
HARVARD Citation
Muñoz, I. et al. (2020). Radio frequency cooking of pork hams followed with conventional steam cooking. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Muñoz, I. et al. (2020). Radio frequency cooking of pork hams followed with conventional steam cooking. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].