Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.
Other Titles:
Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus
Keywords:
Chorizo
Sausages
Fermentation
Ripening
Volatile compounds
Citation:
Ansorena D, Astiasarán I, Bello J. Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus. Food Sci Technol Int 2000 December 01;6(6):439-447
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