Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Published 2014 View Full Article

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Title
Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 45, Issue -, Pages 1-7
Publisher
Elsevier BV
Online
2014-04-19
DOI
10.1016/j.foodcont.2014.04.013

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