Effect of nitrate and nitrite curing salts on lipolysis in dry sausages produced using a rapid fermentation process

European Food Research and Technology

Volumn 206, Issue 3, 1998, Pages 217-221

  Navarro, J L ^a   Nadal, M I ^a   Nieto, P ^a   Flores, J ^a  

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

Author keywords

Dry cured sausages; Free fatty acids; Lipids; Lipolysis; Phospholipids

Indexed keywords

EID: 54749097835     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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