Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

  1. Zalacain, I.
  2. Zapelena, M.J.
  3. Astiasarán, I.
  4. Bello, J.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 1995

Volumen: 40

Número: 1

Pages: 55-61

Type: Article

DOI: 10.1016/0309-1740(94)00023-Z GOOGLE SCHOLAR
La source de données: Scopus