Contribution of Catalase Positive Cocci on Flavour Formation in Fermented Sausages
Aybike Kamiloğlu, Güzin Kaban & Mükerrem Kaya · Current Journal of Applied Science and Technology · 2016
Flavour is an essential quality of food and formed by large number of volatile (alcohol, ketones, aldehydes, esters and terpenes etc.) and non-volatile compounds (amino acids and peptides etc.). In fermented sausage, flavour develops from biochemical reactions and is influenced b...
Open access
Research Article
10.9734/BJAST/2016/27740