Cite
A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics.
MLA
Campos, M.Isabel, et al. “A Quantitative On-Line Analysis of Salt in Cured Ham by near-Infrared Spectroscopy and Chemometrics.” Meat Science, vol. 200, June 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.meatsci.2023.109167.
APA
Campos, M. I., Debán, L., Antolín, G., & Pardo, R. (2023). A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics. Meat Science, 200, N.PAG. https://doi.org/10.1016/j.meatsci.2023.109167
Chicago
Campos, M. Isabel, Luis Debán, Gregorio Antolín, and Rafael Pardo. 2023. “A Quantitative On-Line Analysis of Salt in Cured Ham by near-Infrared Spectroscopy and Chemometrics.” Meat Science 200 (June): N.PAG. doi:10.1016/j.meatsci.2023.109167.