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.
Zeitschrift:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Datum der Publikation: 2024

Ausgabe: 104

Nummer: 14

Seiten: 8748-8755

Art: Artikel

DOI: 10.1002/JSFA.13701 GOOGLE SCHOLAR lock_openOpen Access editor