Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures
1994
Johansson, G. | Berdague, J.L. | Larsson, M. | Tran, N. | Borch, E. (Swedish Meat Research Institute, PO Box 504, S-244 24 Kavlinge (Sweden))
AGROVOC关键词
书目信息
页码
pp. 203-218
其它主题
Bacterias acidolacticas; Staphylococcus xylosus; Bacterie lactique; Fermentacion; Pediococcus peutosaceus; Compose volatil; Sausage; Compuesto volatil; Produit carne
语言
英语
注释
48 ref.
1996-08-15
AGRIS AP
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