Accelerated production of dry fermented sausage

Meat Science

Volumn 43, Issue SUPPL. 1, 1996, Pages 229-242

  Blom, H ^a   Hagen, B F ^a   Pedersen, B O ^a   Holck, A L ^a   Axelsson, L ^a   Ns, H ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 0030305247     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(96)00068-X     Document Type: Article

References (45)

1. Isolation and Identification of Dry Salami Volatiles
2. Proc. 41st Intl. Conf. Meat Sci. Technol.
3. Protein functionality in food systems
4. Meat flavor
5. FEASIBILITY OF ADDING FREEZE-DRIED MEAT IN THE PREPARATION OF FERMENTED DRY SAUSAGE
6. Differences in the Ability of Lactic Streptococci to Form Aldehydes from Certain Amino Acids
7. Partial characterization and comparison of cell wall proteinases from 5 strains of Streptococcus lactis
8. Accelerated Cheddar Cheese Ripening by Added Microbial Enzymes
9. EFFECT OF PORK QUALITY ON SOME CHEMICAL, PHYSICAL, AND PROCESSING PROPERTIES OF FERMENTED DRY SAUSAGE
10. Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage