Simultaneous addition of palatase M and protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and lipid fractions

Meat Science

Volumn 50, Issue 1, 1998, Pages 37-44

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

^a UNIVERSITY OF NAVARRA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032220309     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00014-X     Document Type: Article

References (24)

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