Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH2-N groups and sensory evaluation of the texture

Meat Science

Volumn 49, Issue 2, 1998, Pages 213-221

  Zapelena, M J ^a   Ansorena, D ^a   Zalacain, I ^a   Astiasaran I ^a   Bello, J ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032086553     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00128-9     Document Type: Article

References (20)

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