Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile
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DOI: 10.3390/app15031129
Abstract: To avoid carcinogenic polycyclic aromatic hydrocarbons, liquid smoke flavoring (LSF) is widely used by the meat industry, yet wood smoking remains a deep-rooted practice among Portuguese traditional dry-fermented producers. In this study, the use of… read more here.
Keywords: smoke flavoring; traditional dry; dry fermented; liquid smoke ... See more keywords