Quality changes due to refrigerated storage in a traditional dry-cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
- Ferreira, I.
- Caro, I.
- Mateo, J.
- Kasaiyan, A.
- Leite, A.
- Vasconcelos, L.
- Rodrigues, S.
- Teixeira, A.
Revista:
Journal of the Science of Food and Agriculture
ISSN: 1097-0010, 0022-5142
Ano de publicación: 2024
Tipo: Artigo
