Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages

  1. Herranz, B.
  2. Fernández, M.
  3. De La Hoz, L.
  4. Ordóñez, J.A.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2006

Volume: 72

Issue: 2

Pages: 318-325

Type: Article

DOI: 10.1016/J.MEATSCI.2005.08.002 GOOGLE SCHOLAR
Data source: Scopus