E-mail

E-mail a Wiley Online Library Link

Giuseppe Comi and Lucilla Iacumin Identification and process origin of bacteria responsible for cavities and volatile off-flavour compounds in artisan cooked ham International Journal of Food Science & Technology 47

Article first published online: 27 OCT 2011 | DOI: 10.1111/j.1365-2621.2011.02816.x

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field

Choose captcha format: Image or Audio. Click here if you need help.

SEARCH