Extractibility of the protein and peptide fraction for different types of dry fermented sausages in relation to GPC-analysis.

  1. Vanoverschelde, J.
  2. Ansorena, D.
  3. Demeyer, D.
Journal:
Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen)

ISSN: 1373-7503

Year of publication: 2001

Volume: 66

Issue: 3 b

Pages: 635-638

Type: Article

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Data source: Scopus