Effect of processing conditions on proteolysis and taste of dry-cured sausages

• 11 March 1997
• journal article
• research article
• Published by Springer Nature in Zeitschrift Für Lebensmitteluntersuchung Und -Forschung A
• Vol. 204  (3) , 168-172
• https://doi.org/10.1007/s002170050056

Abstract

Keywords

• KEY WORDS DRY-CURED SAUSAGES
• PROTEOLYSIS
• TASTE
• TEXTURE