Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs
- Pedro, D.
- Lorenzo, J.M.
- Saldaña, E.
- Heck, R.T.
- Dos Santos, B.A.
- Cichoski, A.J.
- Campagnol, P.C.B.
Aldizkaria:
Meat Science
ISSN: 0309-1740
Argitalpen urtea: 2021
Alea: 177
Mota: Artikulua