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EFFECT OF MANUFACTURING LEVEL ON THE BIOCHEMICAL CHARACTERISTICS OF CANTONESE SAUSAGE DURING PROCESSING

✍ Scribed by WEIZHENG SUN; MOUMING ZHAO; HAIFENG ZHAO; QIANGZHONG ZHAO; BAO YANG; NA WU; YILING QIAN

Book ID
111337761
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
143 KB
Volume
35
Category
Article
ISSN
0145-8884

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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