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Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards
The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three ses...
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| 出版年: | Foods |
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| 主要な著者: | , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2020
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466305/ https://ncbi.nlm.nih.gov/pubmed/32726956 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081006 |
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