Contribution of Microbial and Meat Endogenous Enzymes to the Lipolysis of Dry Fermented Sausages
- 1 August 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (8), 2989-2995
- https://doi.org/10.1021/jf970127g
Abstract
No abstract availableKeywords
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