Microorganisms and lipolysis in the ripening of dry fermented sausages-Reference-Cited by-同舟云学术

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Microorganisms and lipolysis in the ripening of dry fermented sausages

Published:2007-07-01 Issue:6 Volume:27 Page:675-682
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GARCIA M. LUISA,SELGAS M. DOLORES,FERNANDEZ MANUELA,ORDOÑEZ JUAN A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1992.tb01237.x/fullpdf

Reference19 articles.

1. Lipolytic micrococci in pork fat;Cantoni;Journal of Applied Bacteriology,1967

2. Veränderungen des Lipidanteils während des Reifungsprozesses von Salami aus reinem Schweinefleisch;Cerise;Fleiswirtschaft,1973

3. Lipolytic activity of a Micrococcus sp. isolated from a starter culture in pork fat;Debevere;Lebensmittel Wissenschaft und Technologie,1976

4. Specificity of lipolysis during dry sausages ripening;Demeyer;Journal of Food Science,1974

5. Application of the Bligh and Dyer method of lipid extraction to tissue homogenates;Hanson;Biochemical Journal,1963

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