Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Food Control

Volumn 56, Issue , 2015, Pages 119-127

  Laranjo, Marta ^a   Agulheiro Santos, Ana Cristina ^a   Potes, Maria Eduarda ^a   Cabrita, Maria João ^a   Garcia, Raquel ^a   Fraqueza, Maria João ^b   Elias, Miguel ^a  

^a UNIVERSITY OF ÉVORA   (Portugal)

^b FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Dry fermented meat sausages; Fatty acids profile; Food safety; Salt content; Sensory analysis; Texture

Indexed keywords

SUIDAE;

EID: 84926330858     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.03.018     Document Type: Article

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