✦ LIBER ✦

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

✍ Scribed by José M. Lorenzo; María C. García Fontán; Aida Cachaldora; Inmaculada Franco; Javier Carballo

Book ID: 113625509
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 173 KB
Volume: 27
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2009.10.003

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Biogenic amine content during the manufa

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

✍ José M. Lorenzo; Sidonia Martínez; Inmaculada Franco; Javier Carballo 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 188 KB

Biochemical characteristics of dry-cured

Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

✍ José M. Lorenzo; María C. García Fontán; Inmaculada Franco; Javier Carballo 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 234 KB

Development of Volatile Compounds during

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

✍ Laura Purriños; Roberto Bermúdez; Daniel Franco; Javier Carballo; José M. Lorenz 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 234 KB