Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

Meat Science

Volumn 80, Issue 2, 2008, Pages 173-182

  Eim, Valeria S ^a   Simal, Susana ^a   Rosselló, Carmen ^a   Femenia, Antoni ^a  

^a UNIVERSITAT DE LES ILLES BALEARS   (Spain)

Author keywords

Dietary fibre; Dry fermented sausage; Free fatty acids; Lipolysis; Ripening

Indexed keywords

DAUCUS CAROTA;

EID: 49649103163     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.017     Document Type: Article

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