Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages

Meat Science

Volumn 72, Issue 2, 2006, Pages 318-325

  Herranz, B ^a   Fernandez M ^a   De La Hoz, L ^a   Ordonez J A ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Amino acid breakdown; Bacterial extracts; Fermented sausages; Papain; Ripening; Sensory quality

Indexed keywords

BACILLUS PUMILUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI;

EID: 27644448364     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.08.002     Document Type: Article

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