Improvement the aroma of reduced fat and salt fermented...

Food Control 2015 / 01 Vol. 47

Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Corral, Sara, Salvador, Ana, Belloch, Carmela, Flores, Mónica
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Volume:
47
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2014.08.001
Date:
January, 2015
File:
PDF, 685 KB
english, 2015
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