Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast
- Author
- CORRAL, Sara1 ; SALVADOR, Ana1 ; BELLOCH, Carmela2 ; FLORES, Mónica1
[1] Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustin Escardino 7, 46980 Paterna, Valencia, Spain
[2] Department of Food Biotechnology, Instituto de Agroqufmica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain - Source
Food control. 2014, Vol 45, pp 1-7, 7 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Debaryomyces hansenii Dry fermented sausage Fat Salt Sensory Yeast
- Keyword (fr)
- Debaryomyces hansenii Levure Matière grasse Produit fermenté Qualité Réduction Saucisse Saucisson Sel Ascomycota Fungi Produit carné Produit charcuterie
- Keyword (en)
- Debaryomyces hansenii Yeast Fat Fermented product Quality Reduction Sausage Dry sausage Salt Ascomycota Fungi Meat product Pork product
- Keyword (es)
- Debaryomyces hansenii Levadura Materia grasa Producto fermentado Calidad Reducción Salchicha Salchichón Sal Ascomycota Fungi Producto de carne Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28583415
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.foodcont.2014.04.013 
https://dx.doi.org/10.1016/j.foodcont.2014.04.013
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