Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
Ana María Martín-Sánchez, Clemencia Chaves-López, Esther Sendra, Estrella Sayas, Juana Fenández-López, José Ángel Pérez-ÁlvarezVolume:
89
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.03.018
File:
PDF, 723 KB
english, 2011