Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei

Author:

Bolumar T.,Sanz Y.,Flores M.,Aristoy M.-C.,Toldrá F.,Flores J.

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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3. Effects of starter cultures on the formation of flavour in dry sausage;Berdagué;Meat Science,1993

4. A new, rapid, high-sensitivity analysis of amino acids in food type samples;Bidlingmeyer;Journal of the Association of Official Analytical Chemists,1987

5. Acidity, proteolysis and lipolysis changes in rapid cured fermented sausage dried at different temperatures;Bolumar;Food Science Technology International,2001

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