![](/img/cover-not-exists.png)
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
Rocío Casquete, María J. Benito, Alberto Martín, Santiago Ruiz-Moyano, Juan J. Córdoba, María G. CórdobaVolume:
28
Year:
2011
Language:
english
Pages:
9
DOI:
10.1016/j.fm.2011.07.004
File:
PDF, 318 KB
english, 2011