Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
Adriana Araya-Morice, Cristian De Gobba, René Lametsch, Jorge Ruiz-Carrascal
Topics & Concepts
FlavourFood scienceChemistryFermentationSalt (chemistry)Sensory analysisOrganic chemistryMeat and Animal Product QualityBiochemical effects in animalsProtein Hydrolysis and Bioactive Peptides