Lipid fractions of dry fermented sausages change when starter culture and/or Aspergillus lipase are added

  1. Zalacain, I.
  2. Zapelena, M.J.
  3. De Pena, M.P.
  4. Astiasaran, I.
  5. Bello, J.
Journal:
Journal of Food Science

ISSN: 0022-1147

Year of publication: 1997

Volume: 62

Issue: 5

Pages: 1076-1079

Type: Article

DOI: 10.1111/J.1365-2621.1997.TB15041.X GOOGLE SCHOLAR
Data source: Scopus