Contribution of starter cultures to the proteolytic process...

International Journal of Food Microbiology 2004 Vol. 93; Iss. 2

Contribution of starter cultures to the proteolytic process of a fermented non-dried whole muscle ham product

Amalia G.M Scannell, Paul M Kenneally, Elke K Arendt
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Volume:
93
Year:
2004
Language:
english
Pages:
12
DOI:
10.1016/j.ijfoodmicro.2003.11.007
File:
PDF, 357 KB
english, 2004
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