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- W2233819344 abstract "This article reports the composition of some of the best-known types of dry fermented sausages and describes the nutritional value of their constituent ingredients and the impact that these may have on health. Strategies to improve the composition of these products, primarily from a health perspective, by means of modification of ingredients and processing conditions are also presented. These modifications deal primarily with changes in the lipid fraction, the mineral content, and the use of additives and antioxidants." @default.
- W2233819344 created "2016-06-24" @default.
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- W2233819344 date "2016-01-01" @default.
- W2233819344 modified "2023-10-15" @default.
- W2233819344 title "Sausages and Comminuted Products: Dry Fermented Products" @default.
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- W2233819344 doi "https://doi.org/10.1016/b978-0-12-384947-2.00612-7" @default.
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