Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions-Reference-Cited by-同舟云学术

Simultaneous addition of Palatase M and Protease P to a dry fermented sausage (Chorizo de Pamplona) elaboration: Effect over peptidic and Lipid fractions

Published:1998-09 Issue:1 Volume:50 Page:37-44
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ansorena D.,Zapelena M.J.,Astiasarán I.,Bello J.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Aroma in cured meat products;Arbolés,1992

2. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausages;Astiasarán;Meat Science,1990

3. Indigenous and exogenous enzymes of meat;Bailey,1991

4. Effects of starter cultures on the formation of flavour compounds in dry sausage;Berdagué;Meat Science,1993

5. Accelerated production of dry fermented sausage;Blom;Meat Science,1996

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