Effect of processing conditions on proteolysis and taste of dry-cured sausages

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 204, Issue 3, 1997, Pages 168-172

  Flores, J ^a   Marcus, J R ^a   Nieto, P ^a   Navarro, J L ^a   Lorenzo, P ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Dry cured sausages; Proteolysis; Taste texture

Indexed keywords

EID: 0008750542     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050056     Document Type: Article

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