Optimization of Processing Conditions of Traditional Cured Tuna Loins–Muxama
Muxama is a traditional highly-valued food product prepared from dry-cured tuna loins in southern Portugal and Spain. The production procedure has seen little change over the last centuries. The muxama’s stability is due to reduced water activity. In addition, the drying method has secondary effects...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2018-01-01
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| Series: | Fishes |
| Assuntos: | |
| Acceso en liña: | http://www.mdpi.com/2410-3888/3/1/3 |
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