Generation of flavour compounds in fermented sausages-the influence of curing ingredients, Staphylococcus starter culture and ripening time

Author: Olesen P.T.   Meyer A.S.   Stahnke L.H.  

Publisher: Elsevier

ISSN: 0309-1740

Source: Meat Science, Vol.66, Iss.3, 2004-03, pp. : 675-687

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Abstract