首页> 外文会议>International Congress on Meat Science and Technology >INFLUENCE OF ONION VARIETY IN THE AROMATIC PROFILE AND VOLATILE COMPOUNDS COMPOSITION IN BLOOD SAUSAGE 'MORCILLA DE BURGOS'
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INFLUENCE OF ONION VARIETY IN THE AROMATIC PROFILE AND VOLATILE COMPOUNDS COMPOSITION IN BLOOD SAUSAGE 'MORCILLA DE BURGOS'

机译:洋葱品种在芳香型材和挥发性化合物组合物中的影响“Morcilla de Burgos”

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Introduction"Morcilla de Burgos" is a popular cooked blood sausage produced in Burgos, in the north of Spain, consisting on a mixture of chopped onion, rice, animal fat, blood, salt and different spices such as black pepper, paprika, oregano and so on. According with the elaboration process, kind and amount of spices, and the proportion of ingredients different types of Morcilla de Burgos are produced.
机译:介绍“Morcilla de Burgos”是一家受欢迎的熟血肠,在西班牙北部生产的Burgos,由切碎的洋葱,大米,动物脂肪,血液,盐和不同香料的混合物组成,如黑胡椒,辣椒粉,牛至和很快。根据阐述的制备方法,香料的种类和数量,并产生成分不同类型的Morcilla de Burgos。

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