TY  - GEN
AU  - Sánchez-Zapata,E
AU  - Zunino,V
AU  - Pérez-Alvarez,J A
AU  - Fernández-López,J
TI  - Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process
SN  - 1873-4138
PY  - 2014///0127
KW  - Color
KW  - Cyperus
KW  - Diet
KW  - Dietary Fats
KW  - analysis
KW  - Dietary Fiber
KW  - Food Handling
KW  - methods
KW  - Food Microbiology
KW  - Humans
KW  - Meat Products
KW  - Nuts
KW  - Oxidation-Reduction
KW  - Plant Preparations
KW  - Taste
KW  - Water
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2013.05.026
ER  -