Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture (Q82408275)
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scientific article published on 01 June 1998
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture |
scientific article published on 01 June 1998 |
Statements
Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture (English)
M J Zapelena
I Zalacain
I Astiasarán