✦ LIBER ✦
Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development
✍ Scribed by Zapelena, M. José; Zalacain, Izaskun; De Peña, M. Paz; Astiasarán, Iciar; Bello, José
- Book ID
- 125485317
- Publisher
- American Chemical Society
- Year
- 1997
- Tongue
- English
- Weight
- 91 KB
- Volume
- 45
- Category
- Article
- ISSN
- 0021-8561
No coin nor oath required. For personal study only.