Dry and Semidry

Encyclopedia of Meat Sciences

Volumn , Issue , 2014, Pages 248-255

  Toldra F ^a   Flores, M ^a  

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

Author keywords

Amines; Decarboxylases; Dry fermented sausage; Drying; Fermented meat; Flavor; Lactic acid bacteria; Lipolysis; Mold; Proteolysis; Ripening; Salami; Semidry sausage; Starter culture; Yeast

Indexed keywords

AMINES; DRYING; FLAVOR COMPOUNDS; FLAVORS; FUNGI; LACTIC ACID; PROTEOLYSIS; THERMAL PROCESSING (FOODS); VOLATILE ORGANIC COMPOUNDS; YEAST;

DECARBOXYLASES; DRY FERMENTED SAUSAGE; LACTIC ACID BACTERIA; LIPOLYSIS; RIPENING; SALAMI; SEMIDRY SAUSAGE; STARTER CULTURES;

MEATS;

EID: 85018436913     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-384731-7.00142-2     Document Type: Chapter

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