Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage

  1. Zalacain, I.
  2. Zapelena, M.J.
  3. Astiasaran, I.
  4. Bello, J.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 1996

Volumen: 42

Número: 2

Pages: 155-163

Type: Article

DOI: 10.1016/0309-1740(95)00033-X GOOGLE SCHOLAR
La source de données: Scopus