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.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Ano de publicación: 2024

Volume: 104

Número: 14

Páxinas: 8748-8755

Tipo: Artigo

DOI: 10.1002/JSFA.13701 GOOGLE SCHOLAR lock_openAcceso aberto editor