Effect of selected mould strains on lipolysis in dry fermented sausages

Effect of selected mould strains on lipolysis in dry fermented sausages

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Bibliographic Details
Published in:European food research & technology Vol. 209; no. 5; pp. 360 - 365
Main Authors: Selgas, M.D, Casas, C, Toledo, V.M, Garcia, M.L
Format: Journal Article
Language:English
Published: 01-01-1999
Subjects:
casings
dietary fat
dried meat
enzyme activity
fatty acids
fermentation
fermented foods
food composition
lipolysis
molds
Mucor
nutrient content
Penicillium
sausages
strain differences
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Description
Bibliography:http://link.springer.de/link/service/journals/00217/index.htm
ISSN:1438-2377
1438-2385
DOI:10.1007/s002170050510