Work

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

Year: 1997

Type: article

Source: Food Chemistry

DOI: 10.1016/s0308-8146(97)00004-6

Authors: K. Molly, D. Demeyer, G. Johansson, M. Raemaekers, M. Ghistelinck, I. Geenen

Institution: Ghent University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: European Commission

OpenAlex ID: W2028004523

FWCI: 10.49

Cites: 23

Cited by: 256

Related to: 10