Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Meat Science

Volumn 38, Issue 2, 1994, Pages 203-218

  Johansson, Gunilla ^a   Berdagué, Jean Louis ^b   Larsson, Mats ^c   Tran, Nathalie ^b   Borch, Elisabeth ^a  

^a Swedish Meat Research Institute   (Sweden)

^b INRA   (France)

^c Swedish Sugar Company ^*  (Sweden)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 21344479238     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/0309-1740(94)90110-4     Document Type: Article

References (48)

1. Determination of nitrite and nitrate in some horticultural and meat products and in samples of soil
2. Nitrogen Determination in Foods and Feeds According to Kjeldahl
3. Peroxide Value. Acetic Acid—Chloroform Method
4. Volatile components of dry-cured ham
5. Triglyceride interesterification by lipases
6. SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING
7. MUSCLE LIPIDS
8. Les acides gras libres du fromage
9. Mikrobiologie und Qualität von Rohwurst und Rohschinken
10. Mikrobiologie und Qualität von Rohwurst und Rohschinken
11. Differences in the Ability of Lactic Streptococci to Form Aldehydes from Certain Amino Acids
12. Proc. 35th Int. Cong. Meat Sci. Technol.
13. Fermented sausages