Iciar Astiasarán Anchía, José Bello Gutiérrez, J. Irirarte, Concepción Cid,
Tópico(s): Medical research and treatments
1992 - EDITIONS PUBLICATIONS ALIMENTARIAS SA | Alimentaria
M.J. Beriain, María Teresa Murillo-Arbizu, K. Insausti, M.V. Sarriés, Inmaculada Gómez,
... was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat ... its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were ... ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), ... other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense ... the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. ...
Tópico(s): Fermentation and Sensory Analysis
2020 - Multidisciplinary Digital Publishing Institute | Foods
... you with the vapors of the bullfighting ring—chistorra (fast-cure chorizo from northern Spain) and sopes, ...
Tópico(s): Food, Nutrition, and Cultural Practices
2022 - University of Oklahoma | World Literature Today