Sirtori, F.; Aquilani, C.; Dimauro, C.; Bozzi, R.; Franci, O.; Calamai, L.; Pezzati, A.; Pugliese, C.
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile. Animals 2021, 11, 13.
https://doi.org/10.3390/ani11010013
AMA Style
Sirtori F, Aquilani C, Dimauro C, Bozzi R, Franci O, Calamai L, Pezzati A, Pugliese C.
Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile. Animals. 2021; 11(1):13.
https://doi.org/10.3390/ani11010013
Chicago/Turabian Style
Sirtori, Francesco, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati, and Carolina Pugliese.
2021. "Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile" Animals 11, no. 1: 13.
https://doi.org/10.3390/ani11010013
APA Style
Sirtori, F., Aquilani, C., Dimauro, C., Bozzi, R., Franci, O., Calamai, L., Pezzati, A., & Pugliese, C.
(2021). Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile. Animals, 11(1), 13.
https://doi.org/10.3390/ani11010013