The effect of paprika, garlic and salt on rancidity in dry sausages

Author:

Aguirrezábal M.M,Mateo J,Domı́nguez M.C,Zumalacárregui J.M

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Compounds of technological interest in the dry sausage manufacture;Aguirrezábal;Sciences des Aliments,1998

2. Antioxidant activity of selected spices used in fermented meat sausages;Al-Jalay;Journal of Food Protection,1987

3. Anonymous (1977). Presidencia del Gobierno, Boletı́n Oficial del Estado B.O.E. of 14th November, Spain.

4. Anonymous (1989). Meat and meat products — determination of moisture content. International Standards Orginisation, Method 1442.

5. Antioxidant properties of rosemary oleoresin in turkey sausage;Barbut;Journal of Food Science,1985

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