NDLI: The effect of different paprika types on the ripening process and quality of dry sausages

Content Provider	Scilit
Author	Revilla, Isabel Quintana, Ana Maria Vivar Martín, Isabel Revilla
Copyright Year	2005
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.00944.x/pdf
Ending Page	417
Page Count	7
Starting Page	411
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.2005.00944.x
Journal	International Journal of Food Science & Technology
Issue Number	4
Volume Number	40
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2005-04-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Agriculture and Animal Production Hot Paprika Physico‐chemical Parameters
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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The effect of different paprika types on the ripening process and quality of dry sausages