Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages

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https://hal.uca.fr/hal-02120631
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Submitted on : Monday, May 6, 2019 - 9:29:39 AM
Last modification on : Friday, February 28, 2020 - 2:56:31 PM

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Hassan Safa, Philippe Gatellier, André Lebert, Laurent Picgirard, Pierre-Sylvain Mirade. Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages. Food and Bioprocess Technology, Springer, 2015, 8 (10), pp.2109-2122. ⟨10.1007/s11947-015-1563-3⟩. ⟨hal-02120631⟩

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