LWT - Food and Technology
Influence of high-pressure processing and varying concentrations of curing salts on the color, heme pigments and oxidation of lipids and proteins of Iberian dry-cured loins during refrigerated storage
Publication date: 15 April 2022Source: LWT, Volume 160Author(s): Nieves Higuero, María Rosario Ramírez, María del Carmen Vidal-Aragón, Ramón Cava