TUDÓS, Zoltán; VASS, Anita; HANCZNÉ LAKATOS, Erika; ÁSVÁNYI, Balázs. The effects of curing technology on the rheological and organoleptic features of meat products.
Acta Agraria Debreceniensis,
[S. l.], n. 1, p. 139–142, 2020. DOI:
10.34101/actaagrar/1/3767. Disponível em:
https://ojs.lib.unideb.hu/actaagrar/article/view/3767. Acesso em: 20 jan. 2025.