Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH2-N groups and sensory evaluation of the texture

  1. Zapelena, M.J.
  2. Ansorena, D.
  3. Zalacain, I.
  4. Astiasarán, I.
  5. Bello, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 1998

Alea: 49

Zenbakia: 2

Orrialdeak: 213-221

Mota: Artikulua

DOI: 10.1016/S0309-1740(97)00128-9 GOOGLE SCHOLAR
Datuen iturria: Scopus