Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

  1. Lorenzo, J.M.
  2. Gómez, M.
  3. Purriños, L.
  4. Fonseca, S.
Revista:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Ano de publicación: 2016

Volume: 96

Número: 4

Páxinas: 1194-1201

Tipo: Artigo

DOI: 10.1002/JSFA.7203 GOOGLE SCHOLAR
Fonte de datos: Scopus