Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti
- Bruna, J.M.
- Fernández, M.
- Ordóñez, J.A.
- De La Hoz, L.
ISSN: 0022-5142
Argitalpen urtea: 2002
Alea: 82
Zenbakia: 5
Orrialdeak: 526-533
Mota: Artikulua