Evaluation of different types of dry-cured ham by Italian and French consumers.
- DOI
- 10.1016/j.meatsci.2009.10.018
- Published
- 2010 Apr
- Container
- Meat science
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2009.10.018,
title = {Evaluation of different types of dry-cured ham by Italian and French consumers.},
author = {Cannata S and Ratti S and Meteau K and Mourot J and Baldini P and Corino C},
year = {2010},
journal = {Meat science},
doi = {10.1016/j.meatsci.2009.10.018},
url = {https://doi.org/10.1016/j.meatsci.2009.10.018}
}RIS
TY - JOUR TI - Evaluation of different types of dry-cured ham by Italian and French consumers. AU - Cannata S AU - Ratti S AU - Meteau K AU - Mourot J AU - Baldini P AU - Corino C PY - 2010 JO - Meat science DO - 10.1016/j.meatsci.2009.10.018 UR - https://doi.org/10.1016/j.meatsci.2009.10.018 ER -
APA
S, C., S, R., K, M., J, M., P, B., & C, C. (2010). Evaluation of different types of dry-cured ham by Italian and French consumers.. Meat science. https://doi.org/10.1016/j.meatsci.2009.10.018
Source records
- pubmed · retrieved 2026-09-26T04:47:48.832Z