Published in
Elsevier, Meat Science, (156), p. 1-10, 2019
DOI: 10.1016/j.meatsci.2019.05.010
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Optimising the acceptability of reduced-salt ham with flavourings using a mixture design
Journal article published in 2019 by
Gonzalo Delgado-Pando,
Paul Allen,
Joe P. Kerry,
Maurice G. O'Sullivan,
Ruth M. Hamill 
This paper was not found in any repository, but could be made available legally by the author.
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