Effect of selected mould strains on the sensory properties of dry fermented sausages

European Food Research and Technology

Volumn 212, Issue 3, 2001, Pages 287-291

  Garcia, M Luisa ^a   Casas, Carmen ^a   Toledo, Victor M ^a   Selgas, M Dolores ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Moulds; Mucor; Penicillium; Sensory properties

Indexed keywords

EID: 0038346777     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170000258     Document Type: Article

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