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| Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams | 7026 |
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| December 2025 | January 2026 | February 2026 | March 2026 | April 2026 | May 2026 | June 2026 | |
|---|---|---|---|---|---|---|---|
| Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams | 3 | 49 | 20 | 6 | 10 | 18 | 0 |
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| Bou_Effects_2020.pdf | 14 |
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