Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

✍ Scribed by Beatriz Fonseca; Victor Kuri; José M. Zumalacárregui; Ana Fernández-Diez; Bettit K. Salvá; Irma Caro; M. Teresa Osorio; Javier Mateo

• Book ID: 111406927
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 142 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02199.x