Inoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loin

RAFAELA DIOS PALOMARESJOSE RAMOS RUIZ2026-01-292026-01-29201910.1016/j.meatsci.2019.1078752-s2.0-85067855571https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30551Food ScienceInoculation with a terroir selected Debaryomyces hansenii strain changes physico-chemical characteristics of Iberian cured pork loinresearch article