Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna
Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain, known as <i>mojama</i>. The traditional salting-drying elaboration process attributes new organoleptic characteristics to the final product, changing its flavor, color, and nutritional value. This...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/10/5900 |