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

European Food Research and Technology

Volumn 217, Issue 6, 2003, Pages 475-480

  Selgas, M Dolores ^a   Ros, Jesús ^a   García, M Luisa ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Lipolysis; Proteolysis; Sensory properties; Yeast

Indexed keywords

BACTERIA; COMPOSITION; DEGRADATION; ENZYMES; FERMENTATION; LIPIDS; NITRATES; PH EFFECTS; PROTEINS; SYNTHESIS (CHEMICAL); THERMAL EFFECTS; YEAST;

DRY FERMENTED SAUSAGES; LIPOLYSIS; PROTEOLYSIS; SENSORY PROPERTIES;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 1542394741     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0778-0     Document Type: Article

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