Pig feedstuff effect on the physicochemical and sensory properties of low‐salt, dry‐fermented sausages

2020 ◽  
Vol 91 (1) ◽  
Author(s):  
Begoña Panea ◽  
Guillermo Ripoll
Keyword(s):  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Low Salt

scholarly journals Substituting fat with soy in low-salt dry fermented sausages

NFS Journal ◽  
2021 ◽  
Vol 22 ◽  
pp. 1-5
Author(s):  
Begoña Panea ◽  
Guillermo Ripoll
Keyword(s):  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Low Salt

Effect of selected mould strains on the sensory properties of dry fermented sausages

2001 ◽  
Vol 212 (3) ◽  
pp. 287-291 ◽  
Author(s):  
M. Luisa Garcia ◽  
Carmen Casas ◽  
Victor M. Toledo ◽  
M. D. Selgas
Keyword(s):  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

2005 ◽  
Vol 91 (4) ◽  
pp. 673-682 ◽  
Author(s):  
Beatriz Herranz ◽  
Lorenzo de la Hoz ◽  
Eva Hierro ◽  
Manuela Fernández ◽  
Juan A. Ordóñez
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs

Meat Science ◽  
2006 ◽  
Vol 72 (4) ◽  
pp. 727-733 ◽  
Author(s):  
I. Valencia ◽  
D. Ansorena ◽  
I. Astiasarán
Keyword(s):  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
Sign in / Sign up

Export Citation Format

Share Document