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Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure
Iberian dry-cured loins from pigs fattened in Montanera are usually subjected to seasonal production, which could be overcome through freezing the loin before the curing process. Hence, three homogeneous batches (n = 15 per batch) were established to evaluate the effect of different pre-freezing cur...
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| Publicado en: | Foods |
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| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7823958/ https://ncbi.nlm.nih.gov/pubmed/33375323 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010048 |
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