Marušić Radovčić, N.; Poljanec, I.; Petričević, S.; Mora, L.; Medić, H.
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham. Foods 2021, 10, 1228.
https://doi.org/10.3390/foods10061228
AMA Style
Marušić Radovčić N, Poljanec I, Petričević S, Mora L, Medić H.
Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham. Foods. 2021; 10(6):1228.
https://doi.org/10.3390/foods10061228
Chicago/Turabian Style
Marušić Radovčić, Nives, Ivna Poljanec, Sandra Petričević, Leticia Mora, and Helga Medić.
2021. "Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham" Foods 10, no. 6: 1228.
https://doi.org/10.3390/foods10061228
APA Style
Marušić Radovčić, N., Poljanec, I., Petričević, S., Mora, L., & Medić, H.
(2021). Influence of Muscle Type on Physicochemical Parameters, Lipolysis, Proteolysis, and Volatile Compounds throughout the Processing of Smoked Dry-Cured Ham. Foods, 10(6), 1228.
https://doi.org/10.3390/foods10061228