Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

Published 2016 View Full Article

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Title
Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction
Authors
Keywords
Sodium chloride, Dry-cured sausages, Safety, Biogenic amines, Fatty acids, Texture profile analysis, Sensory evaluation
Journal
MEAT SCIENCE
Volume 116, Issue -, Pages 34-42
Publisher
Elsevier BV
Online
2016-01-28
DOI
10.1016/j.meatsci.2016.01.015

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