Lipolytic starter culture effects on production of free fatty acids in fermented sausages

Journal of Food Science

Volumn 63, Issue 3, 1998, Pages 538-543

  Kenneally, P M ^a   Schwarz, G ^a   Fransen, N G ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Endogenous enzymes; Fermented meats; Lipolysis

Indexed keywords

CULTURE TECHNIQUE; FATTY ACID; FERMENTATION; FOOD ANALYSIS; LACTOBACILLUS; STAPHYLOCOCCUS;

EID: 0031805883     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15781.x     Document Type: Article

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