Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat-Reference-Cited by-同舟云学术

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Published:2017-01 Issue: Volume:123 Page:1-7
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Corral Sara,Belloch Carmela,López-Díez José Javier,Salvador Ana,Flores Mónica^ORCID

Funder

MINECO

FEDER

Publisher

Elsevier BV

Subject

Food Science

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4. Use of entire males for pig meat in the European Union;Bonneau;Meat Science,1998

5. Prevalence of boar taint in commercial pigs from Spanish farms;Borrisser-Pairó;Meat Science,2016

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