Effects of Ripening Conditions on the ‘Lomo embuchado’ Sausage Quality

The objective of this study was to investigate the effects of two different ripening durations, with, or without adding rosemary powder, on Lomo embuchado (LEO) sausage quality. All LEOs were ripened for two different durations, 45 or 60 d, with, or without the addition of rosemary powder, as follow...

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Detalles Bibliográficos
Autores principales: Choe, Ho Sung, Shim, Kwanseob, Jung, Jong Hyun, Chung, Yi Hyung, Shin, Daekeun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597871/
https://www.ncbi.nlm.nih.gov/pubmed/26761174
http://dx.doi.org/10.5851/kosfa.2014.34.3.333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597871/
https://www.ncbi.nlm.nih.gov/pubmed/26761174
http://dx.doi.org/10.5851/kosfa.2014.34.3.333

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