Raw-Cured Spanish Traditional Meat Product “<i>Chistorra de Navarra</i>”: Sensory and Composition Quality Standards
The aim of this work was to set the quality standards of the <i>chistorra de Navarra</i>, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of <i>chistorra</i> samples, coming from 50 different artisan pro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/9/8/1006 |