Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages - Part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality
ISSN: 0309-1740
Argitalpen urtea: 1995
Alea: 40
Zenbakia: 3
Orrialdeak: 351-362
Mota: Artikulua