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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2006

Volumen: 72

Número: 2

Pages: 318-325

Type: Article

DOI: 10.1016/J.MEATSCI.2005.08.002 GOOGLE SCHOLAR
La source de données: Scopus