Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage-Reference-Cited by-同舟云学术

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

Published:2002-01-09 Issue:3 Volume:82 Page:273-279
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Fernández-Fernández E,Vázquez-Odériz M L,Romero-Redríguez M A

Funder

Consellería de Educación e Ordenación Universitaria, Xunta de Galicia (Spain)

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference33 articles.

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4. Colour changes during manufacture of Galician chorizo sausage;Fernández-Fernández;Z Lebensm Untersuch Forsch A,1998

5. Tecnología, cambios bioquímicos y calidad sensorial de los embutidos curados;Roncalés;Jornada Técnica sobre Tendencias en el Curado de Productos Cárnicos,1994

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