Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures
- 1 January 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 38 (2) , 203-218
- https://doi.org/10.1016/0309-1740(94)90110-4
Abstract
No abstract availableKeywords
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