Low-sodium dry-cured rabbit leg: A novel meat product with healthier properties
Douglas Pedro, Erick Saldaña, José M. Lorenzo, Mirian Pateiro, Rubén Domínguez, Bibiana Alves dos Santos, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Topics & Concepts
Sodium GlutamateFood scienceChemistrySodiumOleic acidMonosodium glutamateAmino acidBiochemistryOrganic chemistryRaw materialRabbits: Nutrition, Reproduction, HealthMeat and Animal Product QualityAnimal Nutrition and Physiology