Evaluation of the influence of bacteria on protein and lipid metabolism in short- and long-ripened dry fermented sausages.
Vanoverschelde
J
J
Department of Animal Production, Ghent University, Melle, Belgium.
Demeyer
D
D
D000818:Animals; D000900:Anti-Bacterial Agents / Q000032:analysis; D001419:Bacteria / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D050356:Lipid Metabolism; D008461:Meat Products / Q000382:microbiology*; D011506:Proteins / Q000378:metabolism*; D013552:Swine; D013997:Time Factors
D000900:Anti-Bacterial Agents; D011506:Proteins