Prevention of rancidity and discolouration of Iberian dry cured sausage using proteases
| Autor: | Timón, M.L., Broncano, J.M., Andrés, A.I., Petrón, M.J. |
|---|---|
| Zdroj: | In LWT - Food Science and Technology September 2014 58(1):293-298 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect