Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development

  1. Zapelena, M.J.
  2. Zalacain, I.
  3. De Peña, M.P.
  4. Astiasarán, I.
  5. Bello, J.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 1997

Volum: 45

Número: 2

Pàgines: 472-475

Tipus: Article

DOI: 10.1021/JF9602380 GOOGLE SCHOLAR
Font de les dades: Scopus