Acidity, Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

Food Science and Technology International

Volumn 7, Issue 3, 2001, Pages 269-276

  Bolumar, T ^a   Nieto, P ^a   Flores, J ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

acidity; drying; fermentation; fermented sausage; lipolysis; proteolysis

Indexed keywords

EID: 0035535396     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/FPV5-Q8LM-XCWK-BC4T     Document Type: Article

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