Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichón'

Journal of the Science of Food and Agriculture

Volumn 85, Issue 2, 2005, Pages 273-280

  Benito, María J ^a   Rodríguez, Mar ^a   Córdoba, María G ^a   Andrade, María J ^a   Córdoba, Juan J ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Dry fermented sausages; EPg222; Protease; Proteolysis; Texture

Indexed keywords

EID: 12244296437     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1951     Document Type: Article

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