Arede, M.Vicente, P.Sanches-Silva, A.Ramos, F.Castilho, M.C.2017-03-032017-03-032016-06http://hdl.handle.net/10400.18/4414The unique sensorial and nutritional qualities of dry-cured Iberian pork products are responsible for the expansion of the market of these delicacies, highly appreciated in Portugal, Spain and Italy. The objectives of this study were to evaluate the composition of six dry-cured meat brands available in the national market regarding their ash, phosphorus, sodium and calcium contenengDry-cured Iberian Pork ProductsPortugalComposição de Alimentosconference object