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Author's Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
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influenceoffreshdatepalmcoproductsontheripeningofapaprikaaddeddrycuredsausagemodelsystem
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Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system.
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1
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lipolysisproteolysisandsensorycharacteristicsofaspanishfermenteddrycuredmeatproductsalchichonwithoreganoessentialoilusedassurfacemoldinhibitor
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Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
‡9
1