Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages

Author: Latorre-Moratalla M. L.   Bover-Cid S.   Talon R.   Aymerich T.   Garriga M.   Zanardi E.   Ianieri A.   Fraqueza M. J.   Elias M.   Drosinos E. H.   Lauková A.   Vidal-Carou M. C.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.73, Iss.3, 2010-03, pp. : 524-528

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content