The effect of different paprika types on the ripening process and quality of dry sausages

International Journal of Food Science and Technology

Volumn 40, Issue 4, 2005, Pages 411-417

  Revilla, Isabel ^a   Quintana, Ana María Vivar ^a  

^a UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Chorizo; Colour; Hot paprika; Physico chemical parameters; Rancidity; Texture

Indexed keywords

CHORIZO SAUSAGES; HOT PAPRIKA; PHYSIO-CHEMICAL PARAMETERS; RANCIDITY;

ADDITIVES; ALDEHYDES; BACTERIA; CARBOXYLIC ACIDS; COLOR; CURING; ELECTRODES; HARDNESS; PH EFFECTS; TEXTURES;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 17044428497     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.00944.x     Document Type: Article

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