TY  - JOUR
AU  - Hoz Perales, Lorenzo De La
AU  - Fernández Álvarez, Manuela
AU  - Hierro Paredes, Eva
AU  - Herranz Hernández, María Beatriz
AU  - Ordóñez Pereda, Juan Antonio
PY  - 2005
DO  - 10.1016/j.foodchem.2004.06.040
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/93558
T2  - Food Chemistry
AB  - The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated.For this purpose, three batches of dry-fermented sausages were manufactured: a control batch (C), and the same formula...
LA  - eng
M2  - 673
PB  - Elsevier
KW  - Fermented sausages
KW  - Flavour
KW  - Free amino acids
TI  - Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
TY  - journal article
VL  - 91
ER  -