Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
Sign Up to like & getrecommendations! Published in 2019 at "CyTA - Journal of Food"
DOI: 10.1080/19476337.2019.1668861
Abstract: ABSTRACT Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat… read more here.
Keywords: type paprika; chorizo; paprika critical; iberian chorizo ... See more keywords