Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages

Meat Science

Volumn 68, Issue 3, 2004, Pages 439-446

  Flores, Mónica ^a   Durá, M Asunción ^a   Marco, Aurora ^a   Toldrá, Fidel ^a  

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

Author keywords

Aroma; Fermented sausage; Sensory analysis; Volatile compounds; Yeast

Indexed keywords

FERMENTED SAUSAGE; LIPIDS PHASE; SENSORY ANALYSIS; VOLATILE COMPOUNDS;

AMINO ACIDS; BACTERIA; BIOSENSORS; ESTERS; GAS CHROMATOGRAPHY; MASS SPECTROMETERS; OXIDATION; SENSORY AIDS;

MEATS;

BACTERIA (MICROORGANISMS); DEBARYOMYCES; STAPHYLOCOCCUS;

EID: 9644278041     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.04.001     Document Type: Article

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