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
Année de publication: 2002
Volumen: 82
Número: 5
Pages: 526-533
Type: Article