Role of surface-inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture. Part 1: Evaluation of their effects on microbial evolution, lipolytic and proteolytic patterns

✍ Scribed by Francesca Patrignani; Luciana Iucci; Melania Vallicelli; M. Elisabetta Guerzoni; Fausto Gardini; Rosalba Lanciotti

• Book ID: 116736977
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 405 KB
• Volume: 75
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.09.017