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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

Crossref DOI link: https://doi.org/10.1007/s00217-021-03769-z

Published Online: 2021-05-25

Published Print: 2021-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Araya-Morice, Adriana

De Gobba, Cristian

Lametsch, Rene

Ruiz-Carrascal, Jorge
Funding

Funding for this research was provided by:

Lactosan (Grant number 50552300)
License Information

Text and Data Mining valid from 2021-05-25

Version of Record valid from 2021-05-25
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Article History

Received: 11 January 2021

Revised: 27 April 2021

Accepted: 1 May 2021

First Online: 25 May 2021

Declarations

:

: On behalf of all authors, the corresponding author states that there is no conflict of interest.

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