Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH2-N groups and sensory evaluation of the texture
- Zapelena, M.J.
- Ansorena, D.
- Zalacain, I.
- Astiasarán, I.
- Bello, J.
ISSN: 0309-1740
Datum der Publikation: 1998
Ausgabe: 49
Nummer: 2
Seiten: 213-221
Art: Artikel