Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards

The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three ses...

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Detalles Bibliográficos
Autores principales: Beriain, María José, Murillo-Arbizu, María Teresa, Insausti, Kizkitza, Sarriés, María Victoria, Gómez, Inmaculada
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466305/
https://www.ncbi.nlm.nih.gov/pubmed/32726956
http://dx.doi.org/10.3390/foods9081006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466305/
https://www.ncbi.nlm.nih.gov/pubmed/32726956
http://dx.doi.org/10.3390/foods9081006

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