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Vargas-Ramella M, Lorenzo JM, Domínguez R, Pateiro M, Munekata PES, Campagnol PCB, Franco D. Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina. Foods. 2021; 10(3):669. https://doi.org/10.3390/foods10030669

Vargas-Ramella, Marcio, José M. Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Paulo C. B. Campagnol, and Daniel Franco. 2021. "Effect of NaCl Partial Replacement by Chloride Salts on Physicochemical Characteristics, Volatile Compounds and Sensorial Properties of Dry-Cured Deer Cecina" Foods 10, no. 3: 669. https://doi.org/10.3390/foods10030669

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, 10(3), 669. https://doi.org/10.3390/foods10030669