TY  - JOUR 
AU  - Beriain, María José
AU  - Murillo Arbizu, María Teresa
AU  - Insausti, Kizkitza
AU  - Sarriés, María Victoria
AU  - Gómez Bastida, Inmaculada
PY  - 2020
UR  - http://hdl.handle.net/10259/10344
AB  - The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different...
LA  - eng
PB  - MDPI
KW  - Raw-cured meat product
KW  - Sensory quality
KW  - Chemical composition
KW  - Fatty acid profile
KW  - Chistorra
KW  - Biotecnología
KW  - Biotechnology
KW  - Alimentos
KW  - Food
KW  - Salud
KW  - Health
KW  - Biotecnología alimentaria
KW  - Food-Biotechnology
KW  - Alimentos-Composición
KW  - Food-Composition
TI  - Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards
DO  - 10.3390/foods9081006
T2  - Foods
VL  - 9
M2  - 1006
ER  -