Addition of a Neutral Proteinase fromBacillussubtilis(Neutrase) Together with a Starter to a Dry Fermented Sausage Elaboration and Its Effect on the Amino Acid Profiles and the Flavor Development
- 1 February 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (2), 472-475
- https://doi.org/10.1021/jf9602380
Abstract
No abstract availableKeywords
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