Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing

Published:2001-05 Issue:1 Volume:58 Page:99-104
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fernández-Fernández E.,Romero-Rodrı́guez M.A.,Vázquez-Odériz M.L.

Publisher

Elsevier BV

Subject

Food Science

Reference7 articles.

1. Changes in the physicochemical properties and organoleptic quality of Galician chorizos during curing and after vacuum-packing;Fernández-Fernández;Food Chemistry,1997

2. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil;Fernández-Fernández;Zeitschrift für Lebensmittele Untersuchung und-Forschung,1998

3. International standard meat and meat products. Determination of moisture content,1973

4. International standard meat and meat products. Determination of peroxide content,1977

5. International standard animal and vegetable oils and fats. Determination of the acid value of the fat,1980

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Changes in the Sensory Odor Profile during Chorizo Maturation and Their Relationship with Volatile Compound Patterns by Partial Least Square Regression (PLS);Foods;2023-02-22

2. Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures;Foods;2020-12-07

3. Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages;Journal of Food Processing and Preservation;2018-11

4. Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state;Meat Science;2017-09

5. Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations;Journal of the Science of Food and Agriculture;2015-02-10

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3