Chemical and physico‐chemical changes during the dry‐cured processing of deer loin

Author:

Vargas‐Ramella Marcio1ORCID,Domínguez Rubén2ORCID,Pateiro Mirian2ORCID,Franco Daniel2ORCID,Barba Francisco J.3ORCID,Lorenzo José M.2ORCID

Affiliation:

1. Centro de Educação Superior da Região Sul – CERES da Universidade do Estado de Santa Catarina Lages Santa Catarina 89.800‐000 Brazil

2. Centro Tecnológico de la Carne de Galicia Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas Ourense 32900 Spain

3. Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department Nutrition and Food Science Area Universitat de València Avda.Vicent Andrés Estellés, s/n, Burjassot València46100Spain

Funder

Ministerio de Economía y Competitividad

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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