Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina
- DOI
- 10.3390/foods10030669
- Published
- 2021-03-21
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods10030669,
title = {Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina},
author = {Marcio Vargas-Ramella and José M. Lorenzo and Rubén Domínguez and Mirian Pateiro and Paulo E. S. Munekata and Paulo C. B. Campagnol and Daniel Franco},
year = {2021},
journal = {Foods},
doi = {10.3390/foods10030669},
url = {https://doi.org/10.3390/foods10030669}
}RIS
TY - JOUR TI - Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina AU - Marcio Vargas-Ramella AU - José M. Lorenzo AU - Rubén Domínguez AU - Mirian Pateiro AU - Paulo E. S. Munekata AU - Paulo C. B. Campagnol AU - Daniel Franco PY - 2021 JO - Foods DO - 10.3390/foods10030669 UR - https://doi.org/10.3390/foods10030669 ER -
APA
Vargas-Ramella, M., Lorenzo, J. M., Domínguez, R., Pateiro, M., Munekata, P. E. S., Campagnol, P. C. B., & Franco, D. (2021). Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods. https://doi.org/10.3390/foods10030669
Source records
- crossref · retrieved 2026-09-26T12:55:03.505Z