id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
afs-5991	Bañón, Sancho; Bedia, Mario; Almela, Elisabeth; Martínez, Pedro José	Improving the quality of dry-cured sausages using pork from rustic breeds	2010	12	.pdf	application/pdf	7676	406	66	The connective tissue contributes negatively to the chewiness of dry cured sausage, since the drying process does not gelatinise the native collagen. Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe.	cache/afs-5991.pdf	txt/afs-5991.txt