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Preparation of High-Quality Fermented Fish Product
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Dry fermented sausages made with a protease from Aspergillus oryzae and/or a starter culture

M J Zapelena1, I Astiasarán, J Bello

  • 1Departamento de Bromatologı́a, Tecnologia de Alimentos y Toxicologı́a Facultad de Farmacia, Universidad de Navarra, 31080-, Pamplona, Spain.

Meat Science
|November 9, 2011
PubMed

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