✦ LIBER ✦

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

✍ Scribed by Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Juan J. Córdoba; María G. Córdoba

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of the fungal protease EPg222 on

✍ Marı́a J. Benito; Mar Rodrı́guez; Alberto Martı́n; Emilio Aranda; Juan J. Córdob 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 233 KB

Comparison of the effects of a commercia

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Francisco 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 761 KB

Effect of autochthonous starter cultures

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Alejandro 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 391 KB

Effect of the fungal protease EPg222 on

✍ María J Benito; Mar Rodríguez; María G Córdoba; María J Andrade; Juan J Córdoba 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 132 KB 👁 1 views

Effect of different autochthonous starte

✍ Fonseca, Sonia; Cachaldora, Aida; Gómez, María; Franco, Inmaculada; Carballo, Ja 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 319 KB

Effect of the use of selected starter cu

✍ Ciuciu Simion, Ana Maria; Vizireanu, Camelia; Alexe, Petru; Franco, Inmaculada; 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 482 KB