Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S Corral, A Salvador, C Belloch, M Flores - Food Control, 2014 - Elsevier
The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced
fat and salt contents was evaluated in terms of chemical, microbial and consumer …
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Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S Corral, A Salvador, C Belloch, M Flores Llovera - 2014 - digital.csic.es
The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced
fat and salt contents was evaluated in terms of chemical, microbial and consumer …
[PDF] psu.edu

[PDF][PDF] Effect of fat and salt reduction on the sensory quality of slow fermented 1 sausages inoculated with Debaryomyces hansenii yeast 2

S Corrala, A Salvadora, C Bellochb, M Floresa - Citeseer
1 Effect of fat and salt reduction on the sensory quality of slow fermented 1 sausages
inoculated with Debaryomyces hansenii yea Page 1 1 Effect of fat and salt reduction on the …
[PDF] core.ac.uk

[PDF][PDF] Effect of fat and salt reduction on the sensory quality of slow fermented 1 sausages inoculated with Debaryomyces hansenii yeast 2

S Corrala, A Salvadora, C Bellochb, M Floresa - core.ac.uk
1 Effect of fat and salt reduction on the sensory quality of slow fermented 1 sausages inoculated
with Debaryomyces hansenii yea Page 1 1 Effect of fat and salt reduction on the sensory quality …

[引用][C] Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S CORRAL, A SALVADOR, C BELLOCH… - Food …, 2014 - pascal-francis.inist.fr
Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated
with Debaryomyces hansenii yeast CNRS Inist Pascal-Francis CNRS Pascal and Francis …

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast.

S Corral, A Salvador, C Belloch, M Flores - 2014 - cabidigitallibrary.org
The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced
fat and salt contents was evaluated in terms of chemical, microbial and consumer …

Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S Corral, A Salvador, C Belloch, M Flores Llovera - sidalc.net
The inoculation of a Debaryomyces hansenii strain in dry fermented sausages with reduced
fat and salt contents was evaluated in terms of chemical, microbial and consumer …

[引用][C] Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S CORRAL, A SALVADOR, C BELLOCH, M FLORES - Food control, 2014 - Elsevier

[引用][C] Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast

S Corral, A Salvador, C Belloch, M Flores - 2014