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Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase ...
Cambios químicos durante la maduración del salchichón. 2: dinámica del nitrito y de los pigmentos cárnicos
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
The amount of residual nitrite and meat pigments during aging of a Spanish dried sausage (salchichon) has been studied. The concentration of nitrite increased in the first period, probably due to the inclusion of nitrate ...