Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality
Keywords:
Linseed oil
Sodium reduction
Calcium ascorbate
Sensory analysis
Texture
Publisher:
Wiley-Blackwell
Citation:
García-Íñiguez de Ciriano M, Berasategi I, Navarro-Blasco Í, Astiasarán I, Ansorena D. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality. J Sci Food Agric 2012;93(4):876-881
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