The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from
Spain was determined. Results showed, that total average levels of PAHs found were higher …

The aim of this study was to determine the nutritional composition (moisture, protein,
carbohydrates, and total fat) of some meat products produced in the northeastern Argentina …

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal
dry sausages sampled from the northeastern region of Chaco, Argentina. In order to …

Physico-chemical and sensory analysis of Iberian chorizo manufactured from three
commercial categories raw material compiled in the current Spanish Iberian Quality …

Bu çalışmanın amacı soğuk depolamada mezgit etinden üretilen surimiden yapılan sosis
dokusunu ve kalite parametrelerini tespit etmektir. Birinci aşamada mezgit filetolarından …

In G alicia (northwestern S pain), B rassica rapa L. var. rapa vegetable products (such as
turnip greens and turnip tops) are characterized by a particular sulfurous aroma, pungent …

This study aimed to produce fish sucuk using rainbow trout (Oncorhynchus mykiss) fillet and
inves-tigate its suitability for consumption. Sensory, nutrient composition, fatty acid and …

Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de
Galicia. Se estudiaron los contenidos en ácidos grasos totales y libres en muestras de …

Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved
by different methods with the aim of increasing its useful life. We studied changes in the …

Cilj ovog rada bio je istražiti sastav masnih kiselina tradicionalnih suhomesnatih proizvoda
iz Hrvatske i Slovenije. Uz analize osnovnih kemijskih parametara šest vrsta tradicionalnih …