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.