Physicochemical characteristics of Spanish-type dry-cured sausage
- 1 November 1999
- journal article
- Published by Elsevier in Food Research International
- Vol. 32 (9) , 599-607
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- CHEMICAL AND COLOR CHARACTERISTICS OF “LOMO EMBUCHADO” DURING SALTING SEASONINGJournal of Muscle Foods, 1997
- Stable and safe fermented sausages world-wide1995
- CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSINGJournal of Food Science, 1977