Cite
HARVARD Citation
Campos, M. et al. (2023). A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics. Meat science. p. . [Online].
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Campos, M. et al. (2023). A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics. Meat science. p. . [Online].