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  1. 1
    Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content

    Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content by Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Maite Sánchez-Giraldo, Carmen Avilés-Ramírez

    Published 2022-08-01
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    Article
  2. 2
    Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages

    Effect of Carbohydrate Formulas on Instrumental and Sensory Parameters in Dry-Fermented Iberian Pork Sausages by Maite Sánchez-Giraldo, Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Manuel Ángel Amaro-López, Carmen Avilés-Ramírez

    Published 2025-01-01
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    Article

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