Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

Meat Science

Volumn 52, Issue 4, 1999, Pages 403-409

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

^a Tecn Alimentos Y Toxicol Fac F   (Spain)

Author keywords

Dry fermented sausages; Free amino acids; Fungal protease; Peptide amino acids

Indexed keywords

ASPERGILLUS ORYZAE; LACTOBACILLUS PLANTARUM; PAA; STAPHYLOCOCCUS CARNOSUS;

EID: 0033467240     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00022-4     Document Type: Article

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