Sensory and Chromatographic Evaluations of Water Soluble Fractions from Dried Sausages

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 7, 1997, Pages 2679-2684

  Henriksen, Anders Peter ^a   Stahnke, Louise H ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Amino acids; Dried sausage; Gel filtration; HPLC; Peptides; Taste

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0001032420     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf960792+     Document Type: Article

References (27)

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