The effect of paprika, garlic and salt on rancidity in dry sausages

  1. Aguirrezábal, M.M.
  2. Mateo, J.
  3. Domínguez, M.C.
  4. Zumalacárregui, J.M.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2000

Volume: 54

Issue: 1

Pages: 77-81

Type: Article

DOI: 10.1016/S0309-1740(99)00074-1 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus