Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

Beatriz Fonseca; Victor Kuri; JM Zumalacarregui; A Fernandez-Diez; BK Salva; Irma Caro; M. Teresa Osorio; Javier Mateo

doi:10.1111/j.1750-3841.2011.02199.x

Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

Beatriz Fonseca, Victor Kuri, JM Zumalacarregui, A Fernandez-Diez, BK Salva, Irma Caro, M. Teresa Osorio, Javier Mateo^*

^*Corresponding author for this work

School of Biological and Marine Sciences

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	S300-S305
Number of pages	0
Journal	Journal of Food Science
Volume	76
Issue number	5
DOIs	https://doi.org/10.1111/j.1750-3841.2011.02199.x
Publication status	Published - 2011

Keywords

eating quality
food additives
meat products
Mediterranean sausages
ripening

Access to Document

10.1111/j.1750-3841.2011.02199.x

Cite this

@article{b7c6fca70cfc4388b2c1957fe6f76db3,

title = "Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages",

keywords = "eating quality, food additives, meat products, Mediterranean sausages, ripening",

author = "Beatriz Fonseca and Victor Kuri and JM Zumalacarregui and A Fernandez-Diez and BK Salva and Irma Caro and Osorio, {M. Teresa} and Javier Mateo",

year = "2011",

doi = "10.1111/j.1750-3841.2011.02199.x",

language = "English",

volume = "76",

pages = "S300--S305",

journal = "Journal of Food Science",

issn = "0022-1147",

publisher = "Wiley-Blackwell",

number = "5",

}

TY - JOUR

T1 - Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

AU - Fonseca, Beatriz

AU - Kuri, Victor

AU - Zumalacarregui, JM

AU - Fernandez-Diez, A

AU - Salva, BK

AU - Caro, Irma

AU - Osorio, M. Teresa

AU - Mateo, Javier

PY - 2011

Y1 - 2011

KW - eating quality

KW - food additives

KW - meat products

KW - Mediterranean sausages

KW - ripening

U2 - 10.1111/j.1750-3841.2011.02199.x

DO - 10.1111/j.1750-3841.2011.02199.x

M3 - Article

SN - 0022-1147

VL - 76

SP - S300-S305

JO - Journal of Food Science

JF - Journal of Food Science

IS - 5

ER -