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Guerrero L, Gobantes I, Oliver MA, et al. Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat Sci. 2004;66(2):289-94doi: 10.1016/S0309-1740(03)00101-3.
Guerrero, L., Gobantes, I., Oliver, M. A., Arnau, J., Dolors Guàrdia, M., Elvira, J., Riu, P., Grèbol, N., & Monfort, J. M. (2004). Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat science, 66(2), 289-94. https://doi.org/10.1016/S0309-1740(03)00101-3
Guerrero, Luis, et al. "Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams." Meat science vol. 66,2 (2004): 289-94. doi: https://doi.org/10.1016/S0309-1740(03)00101-3
Guerrero L, Gobantes I, Oliver MA, Arnau J, Dolors Guàrdia M, Elvira J, Riu P, Grèbol N, Monfort JM. Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams. Meat Sci. 2004 Feb;66(2):289-94. doi: 10.1016/S0309-1740(03)00101-3. PMID: 22064130.
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