Teixeira, Alfredo https://orcid.org/0000-0003-4607-4796
Fernandes, Aline
Pereira, Etelvina
Manuel, Aristides
Rodrigues, Sandra https://orcid.org/0000-0003-3301-1729
Funding for this research was provided by:
CYTED Ciencia y Tecnología para el Desarrollo (116RT0503)
This article is maintained by: Elsevier
Article Title: Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs
Journal Title: Meat Science
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.meatsci.2017.08.002
Content Type: article
Copyright: © 2017 Elsevier Ltd. All rights reserved.