Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika
The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage "Chorizo Zamorano" evaluating texture, colour and antioxidant properties. Four types of dry sausage were elaborated, control ma...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0032_changes-in-quality-and-antioxidant-properties-of-dry-sausages-produced-by-type-and-dosis-of-paprika.php |