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Physicochemical characteristics of Spanish-type dry-cured sausage

✍ Scribed by José Angel Pérez-Alvarez; Marı́a Estrella Sayas-Barberá; Juana Fernández-López; Vicente Aranda-Catalá

Book ID
117672778
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
154 KB
Volume
32
Category
Article
ISSN
0963-9969

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The chemical composition, the most relevant physico-chemical parameters, the nitrogen fractions and some fat characteristics were determined in 10 units each of Androlla and Botillo, two dry-cured sausages made traditionally in the northwest region of Spain. Androlla showed signi"cantly (P(0.05) mor