Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

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DOI:10.1016/j.meatsci.2012.06.026
作者：José M. Lorenzo, Daniel Franco
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.meatsci.2012.06.026

Elsevier

Abstract：The effect of fat content on chemical traits related to dry-curing process (pH, moisture and water activity), color and textural properties and changes of free fatty acids and amino acids co

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