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Importance of muscle enzymes in lipolysis of fermented sausages

1995

Molly, K. | Demeyer, D. (Gent Univ. (Belgium). Dept. of Animal Production. Lab. of Animal Nutrition and Meat Science)

AGROVOC Keywords
acide gras libre alimentos fermentados carbonyl compounds compuestos carbonilados enzimas enzyme enzymes fermented foods free fatty acids lipide lipids lipolyse lipolysis micrococcaceae salchicha saucisse sausages
Bibliographic information
Volume 60 Issue 4a ISSN 0368-9697
Other Subjects
Lipidos; Compose carbonyle; Acidos grasos libres; Lipolisis; Aliment fermente
Language
English
Note
Summary only
Type
Conference; Summary
Conference
Ninth Forum for Applied Biotechnology, Gent (Belgium), 27-29 Sep 1995
1997-08-15
AGRIS AP
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