✦ LIBER ✦

Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

✍ Scribed by Y Sanz; J Flores; F Toldrá; A Feria

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microorganisms and lipolysis in the ripe

✍ M. LUISA GARCIA; M. DOLORES SELGAS; MANUELA FERNANDEZ; JUAN A. ORDOÑEZ 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 447 KB

CHANGES IN FLAVOR ATTRIBUTES DURING RIPE

✍ J. RAMÍREZ; I. GUERRERO; E. PONCE; A. PRADO 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 555 KB

Effect of selected mould strains on lipo

✍ M. D. Selgas; C. Casas; V. M. Toledo; M. L. García 📂 Article 📅 1999 🏛 Springer 🌐 English ⚖ 67 KB

EFFECT OF PORK QUALITY ON SOME CHEMICAL,

✍ W. E. TOWNSEND; C. E. DAVIS; C. E. LYON; S. E. MESCHER 📂 Article 📅 1980 🏛 Institute of Food Technologists 🌐 English ⚖ 667 KB

A study of the changes in the chemical p

✍ M.J. Melgar; J.M. Sanchez-Monge; J. Bello 📂 Article 📅 1990 🏛 Elsevier Science 🌐 English ⚖ 508 KB

Safety and functional aspects of pre-sel

✍ Santiago Ruiz-Moyano; Alberto Martín; María José Benito; Alejandro Hernández; Ro 📂 Article 📅 2010 🏛 John Wiley and Sons 🌐 English ⚖ 643 KB