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Volumn 92, Issue 3, 2005, Pages 413-424

Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Author keywords

Chorizo de cebolla; Dry fermented sausages; Fat auto oxidation; Lipolysis; Proteolysis; Ripening

Indexed keywords

FAT; HYDROXYPROLINE; NITROGEN; PEROXIDE; PROTEIN; SODIUM CHLORIDE; SUGAR;

EID: 15944383821     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.032     Document Type: Article
Times cited : (56)

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