Author:
Benito María J,Rodríguez Mar,Córdoba María G,Andrade María J,Córdoba Juan J
Funder
Comisión Interministerial de Ciencia y Tecnología
Regional Government of the Extremadura
Ministerio de Educación y Ciencia
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference46 articles.
1. Changes in the components of dry-fermented sausages during ripening;Ordóñez;CRC Crit Rev Food Sci Nutr,1999
2. Evaluation of microbial proteolysis in meat products by capillary electrophoresis;Martín;J Appl Microbiol,2001
3. Verplaetse A de Bosschere M Demeyer D Proteolysis during dry sausage ripening Proceedings of 35th ICoMST 815 881 1989
4. Study of proteolysis during the processing of a dry fermented pork sausage;García de Fernando;Meat Sci,1991
Cited by
41 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献