Microbial enzymatic activities for improved fermented meats

Trends in Food Science and Technology

Volumn 22, Issue 2-3, 2011, Pages 81-90

  Flores, Mónica ^a   Toldrá, Fidel ^a  

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

Author keywords

[No Author keywords available]

Indexed keywords

BIOCHEMICAL REACTIONS; ENZYMATIC ACTIVITIES; FERMENTED SAUSAGES; MODE OF ACTION; SENSORY QUALITIES; TECHNOLOGICAL EVOLUTION; TEXTURE DEVELOPMENT;

CATALYSTS; ENZYMES; FERMENTATION; STARTERS;

MEATS;

EID: 79951959963     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2010.09.007     Document Type: Review

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