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Changes in Myofibrillar and Sarcoplasmic Proteins in Salami Processing Added with Lactobacillus Sakei/Staphylococcus Carnosus According to Modulated Differential Scanning Calorimetry and the Color Profile
Blanco-Lizarazo, Carla María, Arjona-Roman, JoséLuis, Llorente-Bousquets, Adriana, Sotelo-Díaz, IndiraLanguage:
english
Journal:
Journal of Food Process Engineering
DOI:
10.1111/jfpe.12330
Date:
December, 2015
File:
PDF, 765 KB
english, 2015