Effect of nacl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

  1. Vargas-Ramella, M.
  2. Lorenzo, J.M.
  3. Domínguez, R.
  4. Pateiro, M.
  5. Munekata, P.E.S.
  6. Campagnol, P.C.B.
  7. Franco, D.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2021

Volum: 10

Número: 3

Tipus: Article

DOI: 10.3390/FOODS10030669 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible

Font de les dades: Scopus