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
- Zapelena, M.J.
- Zalacain, I.
- De Peña, M.P.
- Astiasarán, I.
- Bello, J.
ISSN: 0021-8561
Ano de publicación: 1997
Volume: 45
Número: 2
Páxinas: 472-475
Tipo: Artigo