Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.

MLA

Valli, Enrico, et al. “Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.” Foods (Basel, Switzerland), vol. 11, no. 14, July 2022. EBSCOhost, https://doi.org/10.3390/foods11142060.

APA

Valli, E., Tesini, F., Tura, M., Soglia, F., Petracci, M., Bendini, A., & Gallina Toschi, T. (2022). Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds. Foods (Basel, Switzerland), 11(14). https://doi.org/10.3390/foods11142060

Chicago

Valli, Enrico, Federica Tesini, Matilde Tura, Francesca Soglia, Massimiliano Petracci, Alessandra Bendini, and Tullia Gallina Toschi. 2022. “Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds.” Foods (Basel, Switzerland) 11 (14). doi:10.3390/foods11142060.