Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei

Italian Journal of Food Science

Volumn 13, Issue 1, 2001, Pages 19-28

  Luongo, D ^b   Giagnacovo, B ^a   Fiume, I ^b   Iorizzo, M ^a   Coppola, R ^a  

^a UNIVERSITY OF MOLISE   (Italy)

^b CNR   (Italy)

Author keywords

Fermented meats; GC MS; Lactobacillus sakei; Sausage ripening; Volatile compounds

Indexed keywords

LACTOBACILLUS SAKEI;

EID: 0035611995     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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