Physicochemical and sensory properties of Celta dry-ripened "salchichón" as affected by fat content

Grasas y Aceites

Volumn 66, Issue 1, 2015, Pages

  Fonseca, S ^a   Gomez M ^a   Dominguez R ^a   Lorenzo, J M ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Celta pig breed; Dry ripened sausage; Fat content; Free fatty acids; Volatile compounds

Indexed keywords

FLAVOR COMPOUNDS; MAMMALS; MEATS; SENSORY ANALYSIS; SENSORY PERCEPTION; TEXTURES; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

CELTA PIG BREED; FAT CONTENTS; FREE FATTY ACID; NUTRITIONAL QUALITIES; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; TEXTURAL PARAMETERS; VOLATILE COMPOUNDS;

FATTY ACIDS;

SUIDAE;

EID: 84921837109     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.0709142     Document Type: Article

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