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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

Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and

A M Herrero1, J A Ordóñez, Romero de Avila

  • 1Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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