A comparative study on the quality and safety of commercial dry-cured tuna (Mojama) from different Spanish production regions.
- DOI
- 10.1002/jsfa.70974
- Published
- 2026 Aug 13
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70974,
title = {A comparative study on the quality and safety of commercial dry-cured tuna (Mojama) from different Spanish production regions.},
author = {Sánchez-Parra M and Moreno-Rojas JM and Montenegro-Gómez JC and Ordóñez-Díaz JL},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.70974},
url = {https://doi.org/10.1002/jsfa.70974}
}RIS
TY - JOUR TI - A comparative study on the quality and safety of commercial dry-cured tuna (Mojama) from different Spanish production regions. AU - Sánchez-Parra M AU - Moreno-Rojas JM AU - Montenegro-Gómez JC AU - Ordóñez-Díaz JL PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.70974 UR - https://doi.org/10.1002/jsfa.70974 ER -
APA
M, S., JM, M., JC, M., & JL, O. (2026). A comparative study on the quality and safety of commercial dry-cured tuna (Mojama) from different Spanish production regions.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.70974
Source records
- pubmed · retrieved 2026-09-25T07:55:13.954Z