Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure

Literals

ou:bibtex
- @article{Ortiz_2020, doi = {10.3390/foods10010048}, url = {https://doi.org/10.3390%2Ffoods10010048}, year = 2020, month = {dec}, publisher = {{MDPI} {AG}}, volume = {10}, number = {1}, pages = {48}, author = {Alberto Ortiz and David Tejerina and Rebeca Contador and Ana Isabel de Andr{\'{e}}s and Mar{\'{\i}}a Jes{\'{u}}s Petr{\'{o}}n and Juan Manuel C{\'{a}}ceres-Nevado and Susana Garc{\'{\i}}a-Torres}, title = {Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure}, journal = {Foods} }
dcterms:contributor
- Alberto Ortiz, David Tejerina, Rebeca Contador, Ana Isabel de Andrés, María Jesús Petrón, Juan Manuel Cáceres-Nevado, Susana García-Torres
bibo:doi
- 10.3390/foods10010048
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-4922
dcterms:publisher
- Foods
ou:tipoPublicacion
- Article
dcterms:title
- Quality Traits of Dry-Cured Loins from Iberian Pigs Reared in Montanera System as Affected by Pre-Freezing Cure
ou:urlOrcid
- https://doi.org/10.3390/foods10010048