Wikidata

(Q82383443)

English

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

scientific article published on 01 January 1994

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title
Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
22059658
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22059658%20AND%20SRC:MED&resulttype=core&format=json
retrieved
16 January 2020

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