Cite

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

MLA

Marušić, Nives, et al. “Characterization of Traditional Istrian Dry-Cured Ham by Means of Physical and Chemical Analyses and Volatile Compounds.” Meat Science, vol. 88, no. 4, Aug. 2011, pp. 786–90. EBSCOhost, https://doi.org/10.1016/j.meatsci.2011.02.033.



APA

Marušić, N., Petrović, M., Vidaček, S., Petrak, T., & Medić, H. (2011). Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Science, 88(4), 786–790. https://doi.org/10.1016/j.meatsci.2011.02.033



Chicago

Marušić, Nives, Marinko Petrović, Sanja Vidaček, Tomislav Petrak, and Helga Medić. 2011. “Characterization of Traditional Istrian Dry-Cured Ham by Means of Physical and Chemical Analyses and Volatile Compounds.” Meat Science 88 (4): 786–90. doi:10.1016/j.meatsci.2011.02.033.