Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

Food Control

Volumn 45, Issue , 2014, Pages 1-7

  Corral, Sara ^a   Salvador, Ana ^a   Belloch, Carmela ^a   Flores, Mónica ^a  

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

Author keywords

Debaryomyces hansenii; Dry fermented sausage; Fat; Salt; Sensory; Yeast

Indexed keywords

EID: 84899817346     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.04.013     Document Type: Article

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