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Content of total and free amino acid in traditional products from Galicia

Content of total and free amino acid in traditional products from Galicia

Alimentaria 38(330): 55-63

The total and free amino acid content was determined in traditional dry fermented sausages made in Galicia, NW of Spain. The four varieties of sausage were; Chorizo gallego, Chorizo de cebolla, Androlla and Botillo. 10 samples were taken from each. The total amino acid content values extensively varried, not only between the four sausage varieties studied, but also among the samples belonging to a same sausage variety.

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