Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat product packaged under vacuum...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Taylor & Francis Group
2019-01-01
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| سلاسل: | CyTA - Journal of Food |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1080/19476337.2019.1668861 |
| الوسوم: |
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