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Development and in vitro beaker sausage evaluation for select natural strain for proteolytic activity in low salt dry sausages
De Almeida, M.A., Fadda, S.G., Villanueva, N.D.M., Ribeiro, F.A., Pinto, J.S.S., Contreras Castillo, C.J.Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.041
Date:
March, 2015
File:
PDF, 130 KB
english, 2015