Salt Reduction Strategies for Dry Cured Meat Products: The Use of Kcl and Microencapsulated Spices and Aromatic Plant Extracts

AuthID
P-017-GSD
8
Author(s)
Bernardo, P
·
Fernandes, MJ
·
Fernandes, MH
·
Teixeira, MP
·
Alfaia, CM
·
Serrano, C
·
Patarata, L
·
Tipo de Documento
Article
Year published
2025
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 221
Indexing
Publication Identifiers
Pubmed: 39637770
SCOPUS: 2-s2.0-85210688893
Wos: WOS:001375429800001
Source Identifiers
ISSN: 0309-1740
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