The Influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured lacón
- Author
- PURRINOS, Laura1 ; CARBALLO, Javier2 ; LORENZO, Jose M1
[1] Centro Tecnológico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
[2] Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain - Source
Meat science. 2013, Vol 93, Num 2, pp 344-350, 7 p ; ref : 3/4 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Debaryomyces hansenii GC/MS Purge-and-trap Yeast strain
- Keyword (fr)
- Arôme Debaryomyces hansenii Levure Produit carné Ascomycota Fungi
- Keyword (en)
- Aroma Debaryomyces hansenii Yeast Meat product Ascomycota Fungi
- Keyword (es)
- Aroma Debaryomyces hansenii Levadura Producto de carne Ascomycota Fungi
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26603006
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2012.09.015 
https://dx.doi.org/10.1016/j.meatsci.2012.09.015
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