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Effect of nitrite on a bacteriocinogenicLactococcus lactistransconjugant in fermented sausage

✍ Scribed by A. Scannell; C. Hill; R. Ross; G. Schwarz; E. Arendt


Book ID
105901313
Publisher
Springer
Year
2001
Tongue
English
Weight
52 KB
Volume
213
Category
Article
ISSN
0044-3026

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The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre-' phosphotungstic acid soluble, 50 g litre-' sulphosalicylic acid soluble