Changes in the physicochemical properties and organoleptic quality of galician chorizos during curing and after vacuum-packing-Reference-Cited by-同舟云学术

Changes in the physicochemical properties and organoleptic quality of galician chorizos during curing and after vacuum-packing

Published:1997-12 Issue:4 Volume:60 Page:555-558
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fenández-Fernández E.,Rozas-Barrero J.,Romero-Rodríguez M.A.,Vázquez-Odériz M.L.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference12 articles.

1. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage;Astiasarán;Meat Sci.,1990

2. Estudio de las modificaciones proteicas que tienen lugar durante la elaboration de algunos derivados cárnicos. Curación del chorizo de Pamplona;Bello;Anal. Bromat.,1974

3. Sensory properties relationships to chemical data of italian-type dry-cured ham;Carreri;J. Food Sci.,1993

4. Aportaciones a la caracterización del chorizo elaborado en la provincia de León: parámetros químicos y físicoquímicos;Dominguez;Alimentaria,1988

5. International Standard meat and meat products. Determination of moisture content;ISO;ISO-1442-1973,1973

Cited by 20 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. Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products;Journal of Food Quality;2024-05-29

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

3. The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes;LWT;2019-01

4. 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

5. Effect of commercial proteases on shelf-life extension of Iberian dry-cured sausage;LWT - Food Science and Technology;2013-09