Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages 2989-2995

  Hierro, Eva ^a   De La Hoz, Lorenzo ^a   Ordóñez, Juan A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Endogenous enzymes; Lipolysis; Ripening; Starter cultures

Indexed keywords

LACTOBACILLUS PLANTARUM; MICROCOCCUS; STAPHYLOCOCCUS SP.;

EID: 0001187905     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970127g     Document Type: Article

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