Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages-Reference-Cited by-同舟云学术

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Proteolytic and lipolytic activities of mould strains isolated from Spanish dry fermented sausages

Published:1995-05 Issue:3 Volume:201 Page:298-302
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Trigueros G.,Garc�a M. L.,Casas C.,Ord��ez J. A.,Selgas M. D.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01193008.pdf

Reference41 articles.

1. Palumbo SA, Smith JL (1977) Am Chem Soc Symp Ser 47:279?294

2. Liepe HU (1982) Starter cultures in meat production. In: Rehm HJ, Reed G (eds) Biotechnology, vol 5. Verlag Chemie, Basle, pp 400?424

3. L�cke FK (1984) In: Wood BJB Microbiology of fermented sausages, vol 2, Elsevier, London, pp 41?49

4. Pestka JJ (1986) Adv Meat Res 2:277?309

5. Smith JL, Palumbo SA (1983) J Food Prot 46:977?1006

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