✦ LIBER ✦

Sensory Analysis of Italian Dry-Cured Sausage: Checking of Panel Performance

✍ Scribed by R. Virgili; G. Parolari; C. Schivazappa; E. Casiraghi; C. Pompei

Book ID: 115609912
Publisher: Elsevier Science
Year: 1994
Tongue: English
Weight: 239 KB
Volume: 27
Category: Article
ISSN: 1096-1127
DOI: 10.1006/fstl.1994.1055

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Chemical, physical and sensory attribute

Chemical, physical and sensory attributes for the characterization of an Italian dry-cured sausage

✍ S. Dellaglio; E. Casiraghi; C. Pompei 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 785 KB

Quality Attributes of Milano Salami, an

Quality Attributes of Milano Salami, an Italian Dry-Cured Sausage

✍ Casiraghi, Ernestina; Pompei, Carlo; Dellaglio, Stefano; Parolari, Giovanni; Vir 📂 Article 📅 1996 🏛 American Chemical Society 🌐 English ⚖ 111 KB

Determination of the sensory attributes

Determination of the sensory attributes of a Spanish dry-cured sausage

✍ M.P. Ruiz Pérez-Cacho; H. Galán-Soldevilla; F. León Crespo; G. Molina Recio 📂 Article 📅 2005 🏛 Elsevier Science 🌐 English ⚖ 408 KB

Biochemical Traits of Ciauscolo, a Sprea

Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage

✍ Antonio Trani; Giuseppe Gambacorta; Pasqua Loizzo; Giovanna Alviti; Alessandra S 📂 Article 📅 2010 🏛 Institute of Food Technologists 🌐 English ⚖ 450 KB

Sensory Property Relationships to Chemic

Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

✍ MARIA CARERI; ALESSANDRO MANGIA; GERMANA BARBIERI; LUCIANA BOUONI; ROBERTA VIRGI 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 783 KB

The sensory quality of dry fermented sau

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

✍ Aurora Marco; José Luis Navarro; Mónica Flores 📂 Article 📅 2007 🏛 Springer 🌐 English ⚖ 220 KB