Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage-Reference-Cited by-同舟云学术

Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

Published:2016-09 Issue: Volume:71 Page:47-53
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Domínguez Rubén,Munekata Paulo E.,Agregán Rubén,Lorenzo José M.

Funder

Xunta de Galicia

INIA

Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

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4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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