ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Ascorbic acid"
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Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content
(MDPI, 2022)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 ...