TUDÓS, Z.; VASS, A.; HANCZNÉ LAKATOS, E.; ÁSVÁNYI, B. 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: 5 jul. 2022.