Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

Published 2007 View Full Article

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Title
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 25, Issue 2, Pages 335-347
Publisher
Elsevier BV
Online
2007-10-06
DOI
10.1016/j.fm.2007.10.006

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