Aminopeptidase Activities from Lactobacillus sake in Models of Curing Ingredients and Processing Conditions for Dry Sausage

✍ Scribed by YOLANDA SANZ; FIDEL TOLDRÁ

• Book ID: 108821337
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 254 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb12246.x