Sodium reformulation and its impact on oxidative stability and sensory quality of dry-cured rabbit legs

Publication date: Available online 3 March 2021Source: Meat ScienceAuthor(s): Douglas Pedro, José Manuel Lorenzo, Erick Saldaña, Rosane Teresinha Heck, Bibiana Alves Dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol

Source: Meat Science - March 4, 2021 Category: Food Science Source Type: research