{"id":"003006242","type":"article","title":"Cured Meats in Ancient and Byzantine Sources: Ham, Bacon and \"Tuccetum\"","publisher":"Lodz University Press","publisher-place":"Lodz","pages":"245-259","container-title":"Studia Ceranea, 4, (2014","author":[{"family":"Zofia Rzeźnicka"},{"family":"Maciej Kokoszko"},{"family":"Krzysztof Jagusiak"}],"issued":{"raw":"2014"}}