Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

  1. Pedro, D.
  2. Saldaña, E.
  3. Lorenzo, J.M.
  4. Pateiro, M.
  5. Dominguez, R.
  6. Dos Santos, B.A.
  7. Cichoski, A.J.
  8. Campagnol, P.C.B.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2021

Volum: 173

Tipus: Article

DOI: 10.1016/J.MEATSCI.2020.108372 GOOGLE SCHOLAR
Font de les dades: Scopus