Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases

✍ Scribed by Timón, M.L.; Broncano, J.M.; Andrés, A.I.; Petrón, M.J.

• Book ID: 122118609
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 461 KB
• Volume: 58
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2014.02.042