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Colour changes during manufacture of Galician chorizo sausage

✍ Scribed by E. Fernández-Fernández; M. L. Vázquez-Odériz; M. A. Romero-Rodríguez

Book ID
105901023
Publisher
Springer
Year
1998
Tongue
English
Weight
180 KB
Volume
207
Category
Article
ISSN
0044-3026

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📜 SIMILAR VOLUMES

Effects of manufacturing process variabl
Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
✍ E Fernández-Fernández; M L Vázquez-Odériz; M A Romero-Redríguez 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 125 KB

## Abstract Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differe