Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds

Journal of Food Science

Volumn 67, Issue 5, 2002, Pages 1914-1921

  Stahnke, L H ^a   Holck, A ^c   Jensen, A ^b   Nilsen, A ^c   Zanardi, E ^d  

^a CHR HANSEN A S   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^d UNIVERSITY OF PARMA   (Italy)

Author keywords

Fermented sausage; Micrococcus varians; Sensory analysis; Staphylococcus carnosus; Volatiles

Indexed keywords

ALLIUM SATIVUM; KOCURIA VARIANS; MICROCOCCUS; STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS;

EID: 0036323664     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08746.x     Document Type: Article

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