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APA Citation
Muñoz, I., Serra, X., Guàrdia, M. D., Fartdinov, D., Arnau, J., Picouet, P. A., & Gou, P. (2020). radio frequency cooking of pork hams followed with conventional steam cooking. Lebensmittel-Wissenschaft + Technologie =, 123, . http://access.bl.uk/ark:/81055/vdc_100103933767.0x00005d