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.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2021

Volume: 173

Type: Article

DOI: 10.1016/J.MEATSCI.2020.108372 GOOGLE SCHOLAR