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Efecto de diversos ingredientes sobre la maduracion del chorizo elaborado sin la adicion de cultivos iniciadores

, : Efecto de diversos ingredientes sobre la maduracion del chorizo elaborado sin la adicion de cultivos iniciadores. Alimentaria 37(316): 69-74

The effect of the addition of different quantities of salt (from 1.5 to 3%), sugars (from 0 to 1.2%) and curing agents (different nitrate and/or nitrite levels), on the processes of fermentation and drying during the ripening of a dry fermented sausage - chorizo- produced without starters has been studied. The fermentation was more intense in the batches with smaller salt content.


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