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Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
Mikel García-Íñiguez de Ciriano, Izaskun Berasategi, Íñigo Navarro-Blasco, Iciar Astiasarán, Diana AnsorenaVolume:
aop
Year:
2012
Language:
english
Pages:
1
DOI:
10.1002/jsfa.5811
File:
PDF, 117 KB
english, 2012