Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

Meat Science

Volumn 59, Issue 1, 2001, Pages 87-96

  Bruna, José M ^a   Ordóñez, Juan A ^a   Fernández, Manuela ^a   Herranz, Beatriz ^a   De La Hoz, Lorenzo ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Intracellular cell free extract; Lipolysis; Moulds; Oxidation; Penicillium aurantiogriseum; Proteolysis; Ripening

Indexed keywords

MICROCOCCACEAE; PENICILLIUM; PENICILLIUM AURANTIOGRISEUM;

EID: 0035591467     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00057-2     Document Type: Article

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