Addition of Palatase M (Lipase from Rhizomucor miehei) to Dry Fermented Sausages: Effect over Lipolysis and Study of the Further Oxidation Process by GCMS-Reference-Cited by-同舟云学术

Addition of Palatase M (Lipase from Rhizomucor miehei) to Dry Fermented Sausages: Effect over Lipolysis and Study of the Further Oxidation Process by GCMS

Published:1998-07-18 Issue:8 Volume:46 Page:3244-3248
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ansorena D.¹,Zapelena M. J.¹,Astiasarán I.¹,Bello J.¹

Affiliation:

1. Departamento de Bromatología, Tecnología de Alimentos y Toxicología, Facultad de Farmacia, Universidad de Navarra, 31080-Pamplona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980103p

Reference20 articles.

1. Measuring Lipid Oxidation Volatiles in Meats

2. Volatile components of dry-cured ham

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

4. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging

5. SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING

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