Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties

Publication date: Available online 15 November 2020Source: Meat ScienceAuthor(s): Douglas Pedro, Erick Saldaña, José Manuel Lorenzo, Mirian Pateiro, Ruben Dominguez, Bibiana Alves Dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

Source: Meat Science - November 16, 2020 Category: Food Science Source Type: research