Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing

Meat Science

Volumn 58, Issue 1, 2001, Pages 99-104

  Fernandez Fernandez E ^a   Romero Rodriguez M A ^a   Vazquez Oderiz M L ^a  

^a Campus de Lugo   (Spain)

Author keywords

Chorizo sausage; Conservation; Physicochemical; Sensory

Indexed keywords

HELIANTHUS;

EID: 0035608423     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00140-6     Document Type: Article

References (7)

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2. Fernández-Fernández E, González-Dorrego M.L., Vázquez-Odériz M.L., Romero-Rodríguez M.A. Sensory and physicochemical changes occurring during storage of Galician chorizo in oil. Zeitschrift für Lebensmittele Untersuchung und-Forschung. 206:1998;308-310.
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