Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages

European Food Research and Technology

Volumn 221, Issue 5, 2005, Pages 624-630

  Flores, Mónica ^a   Nieto, Pablo ^a   Ferrer, José Manuel ^a   Flores, José ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; Calcium; Fermented sausage; Volatile compounds and sensory analysis

Indexed keywords

BACTERIA (MICROORGANISMS); STAPHYLOCOCCI; STAPHYLOCOCCUS;

EID: 27844485124     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0062-6     Document Type: Article

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