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Effect of selected mould strains on lipolysis in dry fermented sausages

Author:
Selgas, M.D., Casas, C., Toledo, V.M., Garcia, M.L.
Source:
European food research & technology 1999 v.209 no.5 pp. 360-365
ISSN:
1438-2377
Subject:
sausages, dried meat, fermented foods, strain differences, Penicillium, Mucor, fermentation, lipolysis, fatty acids, enzyme activity, food composition, nutrient content, dietary fat
Agid:
2025832