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Volumn 82, Issue 3, 2002, Pages 273-279

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

Author keywords

Galician chorizo sausage; Manufacturing process; Physicochemical characteristics; Sensory characteristics

Indexed keywords

FOOD PROCESSING;

EID: 0036176207     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1023     Document Type: Article
Times cited : (10)

References (33)
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    • (1995) Meat Sci , vol.41 , pp. 193-209
    • Stahnke, L.H.1
  • 11
    • 0008476610 scopus 로고    scopus 로고
    • ISO, Sensory Analysis. Methodology. Evaluation of Food Products by Methods Using Scales. ISO 4121-1987 (1987)
  • 14
    • 0008433236 scopus 로고    scopus 로고
    • ISO, International Standard Meat and Meat Products. Determination of Moisture Content. ISO 1442-1973 (1973)
  • 16
    • 0008503142 scopus 로고    scopus 로고
    • ISO, International Standard Animal and Vegetable Oils and Fats. Determination of the Acid Value of the Fat. ISO 1740-1980 (1980)
  • 17
    • 0008428791 scopus 로고    scopus 로고
    • ISO, International Standard Meat and Meat Products. Determination of Peroxide Content. ISO 3970-1977 (1977)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.