Cite
HARVARD Citation
Belloch, C. et al. (2021). Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate. Food research international. p. . [Online].
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Belloch, C. et al. (2021). Microbiota and volatilome of dry-cured pork loins manufactured with paprika and reduced concentration of nitrite and nitrate. Food research international. p. . [Online].