Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

  1. Fonseca, B.
  2. Kuri, V.
  3. Zumalacárregui, J.M.
  4. Fernández-Diez, A.
  5. Salvá, B.K.
  6. Caro, I.
  7. Osorio, M.T.
  8. Mateo, J.
Journal:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Year of publication: 2011

Volume: 76

Issue: 5

Type: Article

DOI: 10.1111/J.1750-3841.2011.02199.X GOOGLE SCHOLAR
Data source: Scopus