Effect of selected mould strains on lipolysis in dry fermented sausages

European Food Research and Technology

Volumn 209, Issue 5, 1999, Pages 360-365

  Selgas, M D ^a   Casas, C ^a   Toledo, V M ^a   Garcia M L ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Lipolysis; Moulds; Ripening

Indexed keywords

EID: 0000559289     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050510     Document Type: Article

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