Mota, J.C.M., Cavalcanti, L.L.F., Soares, L.S. and de Lima, M. 2020. Mass transfer and physicochemical characteristics of turkey neck meat during dry salting. Scientia Plena. 16, 10 (Nov. 2020). DOI:https://doi.org/10.14808/sci.plena.2020.101501.