The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

Author:

Molly K.,Demeyer D.,Johansson G.,Raemaekers M.,Ghistelinck M.,Geenen I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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3. Isolation and identification of dry salami volatiles;Berger;Journal of Food Science,1990

4. Timerelated changes in intramuscular lipids of French dry-cured ham;Buscailhon;Meat Science,1994

5. Relation between concentration of troponin-T, 30, 000 dalton, and titin on SDS-PAGE and tenderness of bull;Buts,1986

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