Dry sausages ripening: Influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

Food Research International

Volumn 33, Issue 3-4, 2000, Pages 161-170

  Baldini, P ^a   Cantoni, E ^a   Colla, F ^a   Diaferia, C ^a   Gabba, L ^a   Spotti, E ^a   Marchelli, R ^b   Dossena, A ^b   Virgili, E ^b   Sforza, S ^b   Tenca, P ^b   Mangia, A ^b   Jordano, R ^c   Lopez, M C ^c   Medina, L ^c   Coudurier, S ^d   Oddou, S ^d   Solignat, G ^d  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b UNIVERSITY OF PARMA   (Italy)

^c UNIVERSITY OF CÓRDOBA   (Spain)

^d BP 141 74805   (France)

Author keywords

D amino acids; Drying; Ripening; Salamis; Thermohygrometric conditions

Indexed keywords

DRYING; EUROPE; FOOD PROCESSING; MATHEMATICAL MODEL; MEAT; PROCESS OPTIMIZATION; RIPENING;

EID: 17344386644     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00030-2     Document Type: Conference Paper

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