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EFFECT OF SUGAR LEVEL ON PHYSICOCHEMICAL, BIOCHEMICAL CHARACTERISTICS AND PROTEOLYSIS PROPERTIES OF CANTONESE SAUSAGE DURING PROCESSING

โœ Scribed by CHAOYING QIU; WEIZHENG SUN; CHUN CUI; MOUMING ZHAO


Book ID
111342487
Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
494 KB
Volume
35
Category
Article
ISSN
0146-9428

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Effects of manufacturing process variabl
โœ E Fernรกndez-Fernรกndez; Mโ€ŠL Vรกzquez-Odรฉriz; Mโ€ŠA Romero-Redrรญguez ๐Ÿ“‚ Article ๐Ÿ“… 2002 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 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