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Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

✍ Scribed by J.M Bruna; M Fernández; E.M Hierro; J.A Ordóñez; L de la Hoz

Book ID: 117497455
Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 161 KB
Volume: 54
Category: Article
ISSN: 0309-1740
DOI: 10.1016/s0309-1740(99)00076-5

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