Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality
- Fernández, M.
- de la Hoz, L.
- Díaz, O.
- Cambero, M.I.
- Ordóñez, J.A.
ISSN: 0309-1740
Year of publication: 1995
Volume: 40
Issue: 3
Pages: 351-362
Type: Article