Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

✍ Scribed by BEATE F. HAGEN; JEAN-LOUIS BERDAGUÉ; ASKILD L. HOLCK; HELGA NÆS; HANS BLOM

• Book ID: 108820899
• Publisher: Institute of Food Technologists
• Year: 1996
• Tongue: English
• Weight: 167 KB
• Volume: 61
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1996.tb10925.x