Hernández Correas, N.; Abellán, A.; Cayuela, J.M.; Bande-De León, C.; Tejada, L.
Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods 2024, 13, 1588.
https://doi.org/10.3390/foods13101588
AMA Style
Hernández Correas N, Abellán A, Cayuela JM, Bande-De León C, Tejada L.
Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods. 2024; 13(10):1588.
https://doi.org/10.3390/foods13101588
Chicago/Turabian Style
Hernández Correas, Noelia, Adela Abellán, José MarÃa Cayuela, Cindy Bande-De León, and Luis Tejada.
2024. "Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham" Foods 13, no. 10: 1588.
https://doi.org/10.3390/foods13101588
APA Style
Hernández Correas, N., Abellán, A., Cayuela, J. M., Bande-De León, C., & Tejada, L.
(2024). Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham. Foods, 13(10), 1588.
https://doi.org/10.3390/foods13101588