Cite
HARVARD Citation
Bjarnadottir, S. et al. (n.d.). Assessing quality parameters in dry-cured ham using microwave spectroscopy. Meat science. pp. 109-114. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Bjarnadottir, S. et al. (n.d.). Assessing quality parameters in dry-cured ham using microwave spectroscopy. Meat science. pp. 109-114. [Online].