Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were adde...

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Detalles Bibliográficos
Autores principales: Leite, Ana, Vasconcelos, Lia, Ferreira, Iasmin, Sarmiento-García, Ainhoa, Domínguez, Rubén, Santos, Eva María, Campagnol, Paulo C. B., Rodrigues, Sandra, Lorenzo, José M., Teixeira, Alfredo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563403/
https://www.ncbi.nlm.nih.gov/pubmed/36230155
http://dx.doi.org/10.3390/foods11193079

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9563403/
https://www.ncbi.nlm.nih.gov/pubmed/36230155
http://dx.doi.org/10.3390/foods11193079

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