Effect of selected mould strains on proteolysis in dry fermented sausages

European Food Research and Technology

Volumn 204, Issue 5, 1997, Pages 385-390

  Toledo, Victor M ^a   Selgas, M Dolores ^a   Casas, M Carmen ^a   Ordóñez, Juan A ^a   García, M Luisa ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Dry fermented sausages; Moulds; Mucor; Penicillium; Proteolysis; Ripening

Indexed keywords

EID: 0001336514     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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