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[The flavor of raw-cured sausages]

1996

Mateo, J. | Zumalacarregui, J.M. (Leon Univ. (Espana). Facultad de Veterinaria)

AGROVOC Keywords
agent de conservation aroma carbonyl compounds compuestos carbonilados compuestos del sabor fermentation flaveur flavour flavour compounds lipolyse lipolysis preservadores preservatives proteolisis proteolyse proteolysis salchicha saucisse sausages volatile compounds
Bibliographic information
Issue 7 ISSN 0212-1689
Pagination
pp. 59-70
Other Subjects
Compose carbonyle; Lipolisis; Compuesto volatil; Fermentacion; Compose de la flaveur; Compose volatil
Language
Spanish; Castilian
Note
3 tab.
1997-08-15
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