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Preparation of High-Quality Fermented Fish Product
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Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations

I Zalacain1, M J Zapelena, I Astiasarán

  • 1Departmento de Bromatología, Toxicología y Tecnología de los alimentos, Facultad de Farmacia, Universidad de Navarra, 31080-Pamplona, Spain.

Meat Science
|November 9, 2011
PubMed

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