Proteolytic and lipolytic starter cultures and their effect...

Food Microbiology 2008 Vol. 25; Iss. 2

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella, Fidel Toldrá, Danilo Ercolini, Francesco Villani
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Volume:
25
Year:
2008
Language:
english
Pages:
13
DOI:
10.1016/j.fm.2007.10.006
File:
PDF, 654 KB
english, 2008
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