✦ LIBER ✦

STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENING

✍ Scribed by A. De KETELAERE; D. DEMEYER; P. VANDEKERCKHOVE; P. VERVAEKE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Stoichiometry of dry sausage fermentatio

✍ D. I. Demeyer 📂 Article 📅 1982 🏛 Springer Netherlands 🌐 English ⚖ 149 KB

SPECIFICITY OF LIPOLYSIS DURING DRY SAUS

✍ D. DEMEYER; J. HOOZEE; H. MESDOM 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 474 KB

Maple Syrup as Carbohydrate Source in Dr

✍ P.J. DELAQUIS; JULIE FONTAINE; FRANCE DUSSAULT; C.P. CHAMPAGNE 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 451 KB

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

CHANGES IN NONPROTEIN NITROGEN COMPOUNDS

✍ N. DIERICK; P. VANDEKERCKHOVE; O. DEMEYER 📂 Article 📅 1974 🏛 Institute of Food Technologists 🌐 English ⚖ 401 KB