Physico-chemical and sensory qualities of Iberian sliced dry-cured loins from various commercial categories and the effects of the type of packaging and refrigeration time

Publication date: April 2021Source: LWT, Volume 141Author(s): Rebeca Contador, Alberto Ortiz, María del Rosario Ramírez, Susana García-Torres, María Montaña López-Parra, David Tejerina
Source: LWT Food Science and Technology - Category: Food Science Source Type: research