PUBLICACIÓN
Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage salchichón ripened with commercial starter cultures
ACCEDER A LA PUBLICACIÓN:
Benito, M.J., Rodríguez, M., Martín, A., Aranda, E., Córdoba, J.J.
2004 Meat Science
CITAS
64
DOI
10.1016/j.meatsci.2003.11.023
EID
2-s2.0-1242310084
ISSN
0309-1740
BIBTEX
@article{Córdoba2004,title = {Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage {'}salchich{\'o}n{'} ripened with commercial starter cultures},journal = {Meat Science},year = {2004},volume = {67},number = {3},pages = {497-505},author = {Benito, M.J. and Rodr{\'i}guez, M. and Mart{\'i}n, A. and Aranda, E. and C{\'o}rdoba, J.J.}}
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