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	1.	Method for the rapid quantitative detection of lipolytic activity among food fermenting microorganisms. [electronic resource] by Leuschner, R G Kenneally, P M Arendt, E K Producer: 19971016 In: International journal of food microbiology vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Characterization of proteolysis during the ripening of semi-dry fermented sausages. [electronic resource] by Hughes, M C Kerry, J P Arendt, E K Kenneally, P M McSweeney, P L H O'Neill, E E Producer: 20130704 In: Meat science vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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