✦ LIBER ✦

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

✍ Scribed by José M. Lorenzo; Sara Temperán; Roberto Bermúdez; Noemí Cobas; Laura Purriños

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbiological and biochemical changes

✍ G Lizaso; J Chasco; M.J Beriain 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 217 KB

Changes on physico-chemical, textural, l

✍ Lorenzo, José M. 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 253 KB

Fat effect on physico-chemical, microbia

✍ Lorenzo, José M.; Franco, Daniel 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 698 KB

Microbiological, physico-chemical and pr

✍ Diezhandino, I.; Fernández, D.; González, L.; McSweeney, P.L.H.; Fresno, J.M. 📂 Article 📅 2015 🏛 Elsevier Science 🌐 English ⚖ 848 KB

Changes in Microbiological, Chemical, Rh

✍ M. NUÑEZ; P. GAYA; M. MEDINA; M. A. RODRÍGUEZ-MARÍN; C. GARCÍA-ASER 📂 Article 📅 1986 🏛 Institute of Food Technologists 🌐 English ⚖ 724 KB

Effect of the length of salting time on

✍ Rubén Garrido; Rubén Domínguez; José M. Lorenzo; Inmaculada Franco; Javier Carba 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 366 KB