Cite
HARVARD Citation
Ortiz, A. et al. (2021). Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?. Meat science. p. . [Online].
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Ortiz, A. et al. (2021). Do animal slaughter age and pre-cure freezing have a significant impact on the quality of Iberian dry-cured pork loin?. Meat science. p. . [Online].