Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process
Articolo
Data di Pubblicazione:
2013
Tipologia CRIS:
03A-Articolo su Rivista
Keywords:
Colour; Dry-cured sausage; Physicochemical properties; Pork; TBARS; Tiger nut fibre; Color; Diet; Food Handling; Humans; Meat Products; Nuts; Oxidation-Reduction; Plant Preparations; Water; Cyperus; Dietary Fats; Dietary Fiber; Food Microbiology; Taste; Food Science
Elenco autori:
Sã¡nchez-zapata, E.; Zunino, V.; Pã©rez-alvarez, J. A.; Fernã¡ndez-lã³pez, J.
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