Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was to evaluate the effect of different reducing agents...

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Detalles Bibliográficos
Autores principales: Vioque-Amor, Montserrat, Gómez-Díaz, Rafael, Clemente-López, Ignacio, Sánchez-Giraldo, Maite, Avilés-Ramírez, Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455668/
https://www.ncbi.nlm.nih.gov/pubmed/36076791
http://dx.doi.org/10.3390/foods11172606

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455668/
https://www.ncbi.nlm.nih.gov/pubmed/36076791
http://dx.doi.org/10.3390/foods11172606

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