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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Effect of fat content on aroma generation during processing of dry fermented sausages

Alicia Olivares1, José Luis Navarro, Mónica Flores

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avda. Agustín Escardino, 7. 46980 Paterna, Valencia, Spain.

Meat Science
|November 30, 2010
PubMed

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