Effects of starter cultures on the biochemical characteristics of French dry sausages

A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES

Jordi Folch, Marjorie B. Lees, G H S Stanley · Journal of Biological Chemistry · 1957 · 64.9K citations · Full text

Life Sciences, Biochemistry, Bioseparations +11

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Agriculture, Food Science, Microbiology +16

SPECIFICITY OF LIPOLYSIS DURING DRY SAUSAGE RIPENING

Daniël Demeyer, J. Hoozee, H. MESDOM · Journal of Food Science · 1974 · 124 citations

Life Sciences, Biochemistry, Food Science +17

Compounds determining pH in dry sausage

Daniël Demeyer, Philippe Vandekerckhove, R. Moermans · Meat Science · 1979 · 118 citations

Agriculture, Animal Sciences, Food Science +10