Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Teixeira, Alfredo, Fernandes, Aline, Pereira, Etelvina, Manuel, Aristides, Rodrigues, SandraLanguage:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2017.08.002
Date:
August, 2017
File:
PDF, 693 KB
english, 2017