Influence of fresh date palm co-products on the ripening of a paprika added dry-cured sausage model system
- Authors
- Ben-Abda, J.; Vilella Espla, J.
- Format
- Article
- Status
- publishedVersion
- Description
- Publication Year
- 2017
- Language
- Topic
- date palm co
products
dry
cured sausage
lipid oxidation
paprika added
physicochemical parameters
ripening
- Repository
- Repositorio Universidad Técnica Particular de Loja
- Get full text
- http://dspace.utpl.edu.ec/handle/123456789/19149
- Rights
- openAccess
- License