Cite
MLA Citation
Francesco Sirtori et al.. “Effects of genotype and salting time on chemical, physical and sensorial traits of a new pig seasoned meat product 'Cuore Di Spalla'.” Italian journal of animal science, vol. 18, no. 1, 2019, pp. 898–909. http://access.bl.uk/ark:/81055/vdc_100084505823.0x000014