Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon

Meat Science

Volumn 75, Issue 4, 2007, Pages 661-668

  Soriano, A ^a   Garcia Ruiz A ^a   Gomez E ^a   Pardo, R ^a   Galan F A ^a   Gonzalez Vinas M A ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Free fatty acids; Lipolysis; Ostrich salchichon; Physicochemical composition; Proteolysis; Sensory characteristics

Indexed keywords

STRUTHIONIFORMES;

EID: 33846525478     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.015     Document Type: Article

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