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.

Export

Export

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Export

×

This document cannot be exported because it belongs to another portal.

Full text

lock_openFull text externo

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