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.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2024

Alea: 104

Zenbakia: 14

Orrialdeak: 8748-8755

Mota: Artikulua

DOI: 10.1002/JSFA.13701 GOOGLE SCHOLAR lock_openSarbide irekia editor