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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2024

Volumen: 104

Número: 14

Pages: 8748-8755

Type: Article

DOI: 10.1002/JSFA.13701 GOOGLE SCHOLAR lock_openAccès ouvert editor