Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”
“Chorizo de cebolla” is a traditional sausage made in the north west of Spain. In four batches manufactured by artisanal methods and 4 manufactured by industrial ones the contents of total and free fatty acids were assessed throughout ripening, taking from every batch samples of the mass before stuf...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2002-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/338 |