Muñoz-Rosique, B.; Salazar, E.; Tapiador, J.; Peinado, B.; Tejada, L.
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods 2022, 11, 812.
https://doi.org/10.3390/foods11060812
AMA Style
Muñoz-Rosique B, Salazar E, Tapiador J, Peinado B, Tejada L.
Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods. 2022; 11(6):812.
https://doi.org/10.3390/foods11060812
Chicago/Turabian Style
Muñoz-Rosique, Beatriz, Eva Salazar, Julio Tapiador, Begoña Peinado, and Luis Tejada.
2022. "Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs" Foods 11, no. 6: 812.
https://doi.org/10.3390/foods11060812
APA Style
Muñoz-Rosique, B., Salazar, E., Tapiador, J., Peinado, B., & Tejada, L.
(2022). Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs. Foods, 11(6), 812.
https://doi.org/10.3390/foods11060812