Contribution of muscle and microbial aminopeptidases to flavor development in dry-cured meat products

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 547-557

  Flores, M ^a   Sanz, Y ^a   Spanier, A M ^b   Aristoy, M C ^a   Toldra F ^a  

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

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957819599     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80076-9     Document Type: Article

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