𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of Processing Variables on the Microbial, Physical and Sensory Characteristics of Pork Sausage

✍ Scribed by J. O. REAGAN; F. H. LIOU; A. E. REYNOLDS; J. A. CARPENTER

Book ID
108806206
Publisher
Institute of Food Technologists
Year
1983
Tongue
English
Weight
521 KB
Volume
48
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effects of manufacturing process variabl
Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage
✍ E FernΓ‘ndez-FernΓ‘ndez; Mβ€ŠL VΓ‘zquez-OdΓ©riz; Mβ€ŠA Romero-RedrΓ­guez πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 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