PUBLICACIÓN
Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins
ACCEDER A LA PUBLICACIÓN:
Martín, A., Asensio, M.A., Bermúdez, M.E., Córdoba, M.G., Aranda, E., Córdoba, J.J.
2002 Meat Science
CITAS
37
DOI
10.1016/s0309-1740(01)00238-8
EID
2-s2.0-0035997757
ISSN
0309-1740
BIBTEX
@article{Córdoba2002,title = {Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins},journal = {Meat Science},year = {2002},volume = {62},number = {1},pages = {129-137},author = {Mart{\'i}n, A. and Asensio, M.A. and Berm{\'u}dez, M.E. and C{\'o}rdoba, M.G. and Aranda, E. and C{\'o}rdoba, J.J.}}
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