Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part II. Volatile components-Reference-Cited by-同舟云学术

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Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part II. Volatile components

Published:1995-01 Issue:2 Volume:41 Page:193-209
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Stahnke L.H.

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Cultures for meat,1990

2. Off-flavors in foods and beverages;Bailey,1992

3. Flavor compounds of dry-cured ham

4. Effects of starter cultures on the formation of flavour compounds in dry sausage

5. Isolation and Identification of Dry Salami Volatiles

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