Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

  1. Bruna, J.M.
  2. Hierro, E.M.
  3. De La Hoz, L.
  4. Mottram, D.S.
  5. Fernández, M.
  6. Ordóñez, J.A.
Zeitschrift:
International Journal of Food Microbiology

ISSN: 0168-1605

Datum der Publikation: 2003

Ausgabe: 85

Nummer: 1-2

Seiten: 111-125

Art: Artikel

DOI: 10.1016/S0168-1605(02)00505-6 GOOGLE SCHOLAR