Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

  1. Ferreira, I.
  2. Caro, I.
  3. Mateo, J.
  4. Kasaiyan, A.
  5. Leite, A.
  6. Vasconcelos, L.
  7. Rodrigues, S.
  8. Teixeira, A.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Any de publicació: 2024

Tipus: Article

DOI: 10.1002/JSFA.13701 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus