Effect of the Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 7, 1997, Pages 2798-2801

  Zapelena, M José ^a   Zalacain, Izaskun ^a   De Peña, M Paz ^a   Astiasarán, Iciar ^a   Bello, José ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

Exogenous proteases; Fermented sausages; Nitrogen fractions

Indexed keywords

BACILLUS SUBTILIS;

EID: 0000725143     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9609385     Document Type: Article

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