Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Author:

Johansson Gunilla,Berdagué Jean-Louis,Larsson Mats,Tran Nathalie,Borch Elisabeth

Publisher

Elsevier BV

Subject

Food Science

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