Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation

Food Control

Volumn 47, Issue , 2015, Pages 526-535

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

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

Author keywords

Aroma; D.hansenii; Fat reduction; Fermented sausages; Salt reduction; Volatile compounds

Indexed keywords

EID: 84907141971     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.08.001     Document Type: Article

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