Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Related collections

Author and article information

Journal

Title: Food Research International

Abbreviated Title: Food Research International

Publisher: Elsevier BV

ISSN (Print): 09639969

Publication date Created: August 2015

Publication date (Print): August 2015

Volume: 74

Pages: 306-314

Article

DOI: 10.1016/j.foodres.2015.04.042

SO-VID: a41ba9d7-63b3-413b-b814-8d1f6e23d64d

License:

https://www.elsevier.com/tdm/userlicense/1.0/

History

Data availability:

Comments

Comment on this article

scite_

Cited by 8

See all cited by