D’Arrigo, M.; Petrón, M.J.; Delgado-Adámez, J.; GarcÃa-Parra, J.J.; MartÃn-Mateos, M.J.; RamÃrez-Bernabé, M.R.
Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo). Foods 2024, 13, 3133.
https://doi.org/10.3390/foods13193133
AMA Style
D’Arrigo M, Petrón MJ, Delgado-Adámez J, GarcÃa-Parra JJ, MartÃn-Mateos MJ, RamÃrez-Bernabé MR.
Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo). Foods. 2024; 13(19):3133.
https://doi.org/10.3390/foods13193133
Chicago/Turabian Style
D’Arrigo, Matilde, MarÃa Jesús Petrón, Jonathan Delgado-Adámez, Jesús Javier GarcÃa-Parra, MarÃa Jesús MartÃn-Mateos, and MarÃa Rosario RamÃrez-Bernabé.
2024. "Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)" Foods 13, no. 19: 3133.
https://doi.org/10.3390/foods13193133
APA Style
D’Arrigo, M., Petrón, M. J., Delgado-Adámez, J., GarcÃa-Parra, J. J., MartÃn-Mateos, M. J., & RamÃrez-Bernabé, M. R.
(2024). Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo). Foods, 13(19), 3133.
https://doi.org/10.3390/foods13193133