Generation of flavour compounds in fermented sausages—the influence of curing ingredients, Staphylococcus starter culture and ripening time

✍ Scribed by Pelle Thonning Olesen; Anne Strunge Meyer; Louise Heller Stahnke

• Book ID: 117496818
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 495 KB
• Volume: 66
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(03)00189-x