Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content-Reference-Cited by-同舟云学术

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

Published:2014-05 Issue:1 Volume:97 Page:62-68
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Mora-Gallego Héctor,Serra Xavier,Guàrdia Maria Dolors,Arnau Jacint

Publisher

Elsevier BV

Subject

Food Science

Reference75 articles.

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