Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.
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| Title: | Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study. |
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| Authors: | García, Ana1, Rodríguez, Mª1, Ávila Hidalgo, Mª1, Bertram, Hanne2 HanneC.Bertram@food.au.dk |
| Source: | European Food Research & Technology. Mar2017, Vol. 243 Issue 3, p455-466. 12p. |
| Database: | Hospitality & Tourism Complete |
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