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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2021

Alea: 173

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2020.108372 GOOGLE SCHOLAR
Datuen iturria: Scopus