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Preparation of High-Quality Fermented Fish Product
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Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the

Ana Rivas-Cañedo1, Manuel Nuñez, Estrella Fernández-García

  • 1Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña km 7, Madrid 28040, Spain.

Meat Science
|April 27, 2010
PubMed

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