Salt reduction in slow fermented sausages affects the generation of aroma active compounds
10 pages, 3 figures, 5 tables.-- Available online 27 November 2012
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2013-03
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| Subjects: | Fermented sausages, Salt reduction, Volatile compounds, Aroma, Flavour, |
| Online Access: | http://hdl.handle.net/10261/64017 |
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