Tejada Portero, L., Salazar, E., Tapiador, J., Peinado, B., & Muñoz Rosique, B. (2022). Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs.
Chicago Style CitationTejada Portero, Luis, Eva Salazar, Julio Tapiador, Begoña Peinado, and Beatriz Muñoz Rosique. Effect of Salt Reduction On the Quality of Boneless Dry-Cured Ham From Iberian and White Commercially Crossed Pigs. 2022.
MLA CitationTejada Portero, Luis, et al. Effect of Salt Reduction On the Quality of Boneless Dry-Cured Ham From Iberian and White Commercially Crossed Pigs. 2022.
Warning: These citations may not always be 100% accurate.