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Wiley, International Journal of Food Science + Technology, 3(55), p. 1025-1031, 2019

DOI: 10.1111/ijfs.14342

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

Journal article published in 2019 by Marcio Vargas‐Ramella ORCID, Rubén Domínguez ORCID, Mirian Pateiro ORCID, Daniel Franco ORCID, Francisco J. Barba ORCID, José M. Lorenzo ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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