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

出版年份 2016 全文链接

标题

作者

关键词

Sodium chloride, Dry-cured sausages, Safety, Biogenic amines, Fatty acids, Texture profile analysis, Sensory evaluation

出版物

MEAT SCIENCE

Volume 116, Issue -, Pages 34-42

出版商

Elsevier BV

发表日期

2016-01-28

DOI

10.1016/j.meatsci.2016.01.015

向作者/读者发起求助以获取更多资源

Protocol

在线求助

Reagent

在线求助

Reprint

联系作者

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.