s ac c ac ere id a ces tem he q (saturated fatty acids), MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids)] increased INTROD Spanish estimated a production recent year of about 5% recom larly b 96; Flores uality is a y, of rapid reduction ues below lso makes eeks. The typi-have er. njoy enta-gres-987; s are ödel, d de-f th
The importance of bacterial and meat enzymes in lipolysis and carbonyl formation was evaluated durin...
An investigation was carried out to evaluate the quality of ripened sausages in relation to the fa...
Dry fermented sausages were manufactured adding fish oil extracts rich in n-3 fatty acids in order t...
The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been ...
The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates...
Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relati...
Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fo...
International audienceReducing salt and fat contents in dry-fermented sausages could benefit consume...
A research has been conducted on a typical Mediterranean fermented meat product with the aim of clar...
The influence of drying and ripeninig conditions (traditional and industrial) in the production o...
A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lip...
The influence of indigenous starter cultures on the free fatty acids content during ripening of »sal...
A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and wi...
The influence of indigenous starter cultures on the free fatty acids content during ripening of »sal...
A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and wi...
The importance of bacterial and meat enzymes in lipolysis and carbonyl formation was evaluated durin...
An investigation was carried out to evaluate the quality of ripened sausages in relation to the fa...
Dry fermented sausages were manufactured adding fish oil extracts rich in n-3 fatty acids in order t...
The changes in the lipid fraction during ripening of a Spanish dried sausage (salchichón) have been ...
The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates...
Lipolysis and lipid oxidation in Mediterranean and North Europe type sausages were studied in relati...
Long chain polyunsaturated n-3 fatty acids (PUFA) are critical nutrients for human health and the fo...
International audienceReducing salt and fat contents in dry-fermented sausages could benefit consume...
A research has been conducted on a typical Mediterranean fermented meat product with the aim of clar...
The influence of drying and ripeninig conditions (traditional and industrial) in the production o...
A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lip...
The influence of indigenous starter cultures on the free fatty acids content during ripening of »sal...
A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and wi...
The influence of indigenous starter cultures on the free fatty acids content during ripening of »sal...
A study on lipolysis of Southern Italy short-ripened dry-cured sausages manufactured without and wi...
The importance of bacterial and meat enzymes in lipolysis and carbonyl formation was evaluated durin...
An investigation was carried out to evaluate the quality of ripened sausages in relation to the fa...
Dry fermented sausages were manufactured adding fish oil extracts rich in n-3 fatty acids in order t...