Aminopeptidase activities from Lactobacillus sake in models of curing ingredients and processing conditions for dry sausage

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages

  Sanz, Yolanda ^a   Toldrá, Fidel ^a  

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

Author keywords

Aminopeptidase; Curing agents; Dry fermented; Lactobacillus; Sausages

Indexed keywords

EID: 2642677674     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12246.x     Document Type: Article

References (24)

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