U.S. flag

An official website of the United States government

OpenAGRICOLA

Main content area

Effect of selected mould strains on the sensory properties of dry fermented sausages.

Journal Title:
European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A.
Journal Volume/Issue:
2001. v. 212 (3)
Main Author:
Garica, M.L.
Other Authors:
Casas, C., Toledo, V.M., and Selgas, M.D.
Format:
Article
Language:
English
Subjects:
strain differences
sausages
fermented foods
sensory evaluation
Mucor
Penicillium
odors
color
texture
food acceptability
flavor
proteolysis
lipolysis
enzyme activity
appearance (quality)
View in NAL's Catalog:
IND23255950