Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
- 1 September 2001
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 59 (1) , 87-96
- https://doi.org/10.1016/s0309-1740(01)00057-2
Abstract
No abstract availableKeywords
This publication has 46 references indexed in Scilit:
- Changes in the Components of Dry-Fermented Sausages during RipeningCritical Reviews in Food Science and Nutrition, 1999
- Oxidation in traditional mediterranean meat productsMeat Science, 1998
- Bacterial role in flavour developmentMeat Science, 1998
- Effect of lactic starter cultures on the organic acid composition of milk and cheese during ripening-analysis by HPLCJournal of Applied Bacteriology, 1996
- Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory qualityMeat Science, 1995
- Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulationsMeat Science, 1995
- Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausagesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 1. Microbial, physico-chemical and lipolytic changesMeat Science, 1995
- Glycolysis and related reactions during cheese manufacture and ripeningCritical Reviews in Food Science and Nutrition, 1990
- Staphylococci: their role in fermented sausagesJournal of Applied Bacteriology, 1990