Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat
2016 ◽
Vol 07
(14)
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pp. 1297-1314
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2015 ◽
Vol 151
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pp. 16-24
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Keyword(s):
1998 ◽
Vol 46
(10)
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pp. 4372-4375
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Keyword(s):
2016 ◽
Vol 218
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pp. 66-70
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Keyword(s):
Keyword(s):