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Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

Izaskun Zalacain, M. J. Zapelena, Icíar Astiasarán, J. Bello

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Key concepts: Lipase, Food science, Starter, Chemistry, Fermentation, Peroxide value, Lactobacillus plantarum, Fermentation starter

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Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations — Research Paper | ScholarLens