Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 2: Evaluation of their effects on sensory quality and biogenic amine content

✍ Scribed by Luciana Iucci; Francesca Patrignani; Nicoletta Belletti; Maurice Ndagijimana; M. Elisabetta Guerzoni; Fausto Gardini; Rosalba Lanciotti

• Book ID: 116736976
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 135 KB
• Volume: 75
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.09.016