Sánchez-Zapata, E <br/><br/>
Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.  [electronic resource] 

 -  Meat science  Nov 2013 
 - 562-8 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.05.026  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Cyperus<br/>Diet<br/>Dietary Fats--analysis<br/>Dietary Fiber--analysis<br/>Food Handling--methods<br/>Food Microbiology<br/>Humans<br/>Meat Products--analysis<br/>Nuts<br/>Oxidation-Reduction<br/>Plant Preparations<br/>Taste<br/>Water