[1]
Domínguez, R., Munekata, P.E., Cittadini, A. and Lorenzo, J.M. 2016. Effect of the partial NaCl substitution by other chloride salts on the volatile profile during the ripening of dry-cured lacón. Grasas y Aceites. 67, 2 (Jun. 2016), e128. DOI:https://doi.org/10.3989/gya.0505152.