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The effect of paprika, garlic and salt on rancidity in dry sausages

✍ Scribed by M.M Aguirrezábal; J Mateo; M.C Domı́nguez; J.M Zumalacárregui

Book ID
117497453
Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
158 KB
Volume
54
Category
Article
ISSN
0309-1740

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Gaziantep cheese is a non-fermented and enzyme clotted type cheese. The changes in oxidative and hydrolytic rancidity in the cheese were analysed during its storage. Storage conditions were selected as 4, 10 and 20ÄC and 90, 170, 200 and 230 g kg-1 salt solutions by considering the traditional stora