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

  1. Vargas-Ramella, M.
  2. Domínguez, R.
  3. Pateiro, M.
  4. Franco, D.
  5. Barba, F.J.
  6. Lorenzo, J.M.
Journal:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Year of publication: 2020

Volume: 55

Issue: 3

Pages: 1025-1031

Type: Article

DOI: 10.1111/IJFS.14342 GOOGLE SCHOLAR
Data source: Scopus