Work

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Year: 2008

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2008.01.010

Authors: J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro, J.A. Pérez-Alvarez

Institution: Universitat de Miguel Hernández d'Elx

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: Generalitat Valenciana

OpenAlex ID: W2008147294

FWCI: 18.33

Cites: 41

Cited by: 209

Related to: 10