Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 2, 1997, Pages 472-475

  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

Amino acids profiles; Exogenous proteases; Fermented sausages

Indexed keywords

EID: 0001613034     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9602380     Document Type: Article

References (17)

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