Rosemary extract and celery-based products used as natural quality enhancers for colonial type salami with different ripening times
نویسندگان
چکیده
منابع مشابه
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چکیده ندارد.
Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
The ripening durations and ingredients for the Salchichon sausages were modified to increase pork rear leg consumption by Korean consumers. The salchichon, a ripened pork sausage, was produced to evaluate the efficacy of two different ripening durations with and without rosemary powder on salchichon sausage quality, and the treatments were: i) 45 days of ripening without rosemary, ii) 60 days o...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2012
ISSN: 1678-457X,0101-2061
DOI: 10.1590/s0101-20612012005000110