Effect of addition of natural antioxidants on the shelf-life of ‘chorizo’, a Spanish dry-cured sausage

Antioxidants

Volumn 4, Issue 1, 2015, Pages 42-67

  Pateiro, Mirian ^a   Bermúdez, Roberto ^a   Lorenzo, José Manuel ^a   Franco, Daniel ^a  

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

Author keywords

Dry cured chorizo; Lipid oxidation; Microbial counts; Natural antioxidants; Physicochemical parameters

Indexed keywords

EID: 84945309060     PISSN: None     EISSN: 20763921     Source Type: Journal    
DOI: 10.3390/antiox4010042     Document Type: Article

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