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Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures
Gunilla Johansson, Jean-Louis Berdagué, Mats Larsson, Nathalie Tran, Elisabeth BorchVolume:
38
Year:
1994
Language:
english
DOI:
10.1016/0309-1740(94)90110-4
File:
PDF, 1.06 MB
english, 1994