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Effects of micronisation on the characteristics and physicochemical properties of insoluble fibres

✍ Scribed by Chi-Fai Chau; Yu-Ling Wen; Yi-Ting Wang

Publisher
John Wiley and Sons
Year
2006
Tongue
English
Weight
131 KB
Volume
86
Category
Article
ISSN
0022-5142

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## 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