𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

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


Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
125 KB
Volume
82
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

✦ Synopsis


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 differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C.

© 2002 Society of Chemical Industry


📜 SIMILAR VOLUMES