Yeast inoculation as a strategy to improve the...

Meat Science 2017 / 01 Vol. 123

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Corral, Sara, Belloch, Carmela, López-Díez, José Javier, Salvador, Ana, Flores, Mónica
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Volume:
123
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.08.007
Date:
January, 2017
File:
PDF, 1.76 MB
english, 2017
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