Effect of processing conditions on proteolysis and taste of dry-cured sausages

European Food Research and Technology

Volumn 204, Issue 3, 1997, Pages 168-172

  Flores, J ^a   Marcus, J R ^a   Nieto, P ^a   Navarro, J L ^a   Lorenzo, P ^a  

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

Author keywords

Dry cured sausages; Proteolysis; Taste; Texture

Indexed keywords

EID: 53249117359     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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