Open AccessInfluence of Curing Salts and Storage Conditions in Proteolysis and Lipid Oxidation Stability of a Low Acidity Dry Fermented Sausage Produced with DFD Meat
Author(s) -
Santos C Roseiro LC
Publication year - 2012
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000153
Subject(s) - curing (chemistry) , food science , lipid oxidation , proteolysis , chemistry , fermentation , biochemistry , enzyme , polymer chemistry , antioxidant