Browsing EQA - Escola de Química e Alimentos by Subject "Dry Fermented Sausage"
-
Reduction of drying and ripening times during the italian type salami production
(Academic Journals, 2006)Salami is a product wich preparation times varies notably in function of some parameters, especially its size. This study carried out in a company to verify in industrial scale the possibility of the reduction of the days ...