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Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures

✍ Scribed by Marı́a J. Benito; Mar Rodrı́guez; Alberto Martı́n; Emilio Aranda; Juan J. Córdoba

Book ID: 116736263
Publisher: Elsevier Science
Year: 2004
Tongue: English
Weight: 233 KB
Volume: 67
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2003.11.023

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