Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna
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DOI: 10.3390/app13105900
Abstract: Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as mojama. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional… read more here.
Keywords: microbiological changes; cured tuna; dry cured; physicochemical microbiological ... See more keywords