RamÃrez, R.; Trejo, A.; Delgado-Adámez, J.; MartÃn-Mateos, M.J.; GarcÃa-Parra, J.
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System. Foods 2022, 11, 1338.
https://doi.org/10.3390/foods11091338
AMA Style
RamÃrez R, Trejo A, Delgado-Adámez J, MartÃn-Mateos MJ, GarcÃa-Parra J.
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System. Foods. 2022; 11(9):1338.
https://doi.org/10.3390/foods11091338
Chicago/Turabian Style
RamÃrez, Rosario, Antonia Trejo, Jonathan Delgado-Adámez, MarÃa Jesús MartÃn-Mateos, and Jesús GarcÃa-Parra.
2022. "Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System" Foods 11, no. 9: 1338.
https://doi.org/10.3390/foods11091338
APA Style
RamÃrez, R., Trejo, A., Delgado-Adámez, J., MartÃn-Mateos, M. J., & GarcÃa-Parra, J.
(2022). Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“Salchichón”) from Pigs Reared in Montanera System. Foods, 11(9), 1338.
https://doi.org/10.3390/foods11091338