The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Published 2009 View Full Article

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Title
The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 119, Issue 1, Pages 279-285
Publisher
Elsevier BV
Online
2009-06-19
DOI
10.1016/j.foodchem.2009.06.025

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