Effect of a long fasting period on the composition and stability of dry-cured loin slices from free-range Iberian pigs

Effect of a long fasting period on the composition and stability of dry-cured loin slices from free-range Iberian pigs
Ana Rey, Almudena DeCara, Jose Segura, Javier Forero, M Venegas, Clemente López-Bote, Argimiro Daza