Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties-Reference-Cited by-同舟云学术

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

Published:2021-03 Issue: Volume:173 Page:108372
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pedro Douglas,Saldaña Erick,Lorenzo José Manuel,Pateiro Mirian,Dominguez Ruben,Dos Santos Bibiana Alves,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

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5. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012

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