Cite
HARVARD Citation
Barretto, T. et al. (2018). Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat science. pp. 55-62. [Online].
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Barretto, T. et al. (2018). Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat science. pp. 55-62. [Online].