Lipolytic starter culture effects on production of free fatty acids in fermented sausages

Lipolytic starter culture effects on production of free fatty acids in fermented sausages

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	KENNEALLY, P.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 63, no. 3 (1998), p. 538-543
Materias:	Alimentos Productos de la carne Salchicha Productos fermentados Lipólisis Enzimas Acidos grasos Acidos grasos libres
Publicación relacionada:	Contenido en: Journal of Food Science

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