Article Versions Notes

Sirtori F, Aquilani C, Dimauro C, Bozzi R, Franci O, Calamai L, Pezzati A, Pugliese C. Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile. Animals. 2021; 11(1):13. https://doi.org/10.3390/ani11010013

Sirtori, Francesco, Chiara Aquilani, Corrado Dimauro, Riccardo Bozzi, Oreste Franci, Luca Calamai, Antonio Pezzati, and Carolina Pugliese. 2021. "Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile" Animals 11, no. 1: 13. https://doi.org/10.3390/ani11010013

Sirtori, F., Aquilani, C., Dimauro, C., Bozzi, R., Franci, O., Calamai, L., Pezzati, A., & Pugliese, C. (2021). Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage by Multivariate Analysis Approach Based on Volatile Profile. Animals, 11(1), 13. https://doi.org/10.3390/ani11010013