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 quality
- 31 December 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 40 (3) , 351-362
- https://doi.org/10.1016/0309-1740(94)00032-3
Abstract
No abstract availableKeywords
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