✦ LIBER ✦

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

✍ Scribed by C. Ruiz-Capillas; M. Triki; A.M. Herrero; L. Rodriguez-Salas; F. Jiménez-Colmenero

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of replacing pork backfat with ol

✍ J.G. Bloukas; E.D. Paneras; G.C. Fournitzis 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 861 KB

Effect of fat level and partial replacem

✍ E Muguerza; G Fista; D Ansorena; I Astiasaran; J.G Bloukas 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 188 KB

Healthy oil combination stabilized in a

✍ Francisco Jiménez-Colmenero; Mehdi Triki; Ana M. Herrero; Lorena Rodríguez-Salas 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 353 KB