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Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The aim of this article is to perform an exhaustive biochemical characterisation of this sausage variety and to try to differentiate between the homemade and the industrially manufactured product on the basis of biochemical parameters.The gross chemical composition and the main physico-chemical, proteolytic,...
Chorizo de cebolla is a dry-fermented sausage abundantly produced and consumed in Galicia (NW Spain). The gross chemical composition and the main physicochemical, proteolytic, lipolytic and fat autooxidative parameters were determined throughout the ripening process of seven homemade batches and four industrial batches. Samples from each batch of sausages were taken at 0 days (mix before stuffing),...
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