Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
ISSN: 0308-8146
Année de publication: 2005
Volumen: 91
Número: 4
Pages: 673-682
Type: Article
ISSN: 0308-8146
Année de publication: 2005
Volumen: 91
Número: 4
Pages: 673-682
Type: Article