TY  - JOUR
AU  - Herranz Hernández, María Beatriz
AU  - Fernández Álvarez, Manuela
AU  - Hoz Perales, Lorenzo De La
AU  - Ordóñez Pereda, Juan Antonio
PY  - 2006
DO  - 10.1016/j.meatsci.2005.08.002
SN  - 0309-1740
UR  - https://hdl.handle.net/20.500.14352/93408
T2  - Meat Science
AB  - The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated. Extracts were added...
LA  - eng
M2  - 318
PB  - Elsevier
KW  - Fermented sausages
KW  - Ripening
KW  - Bacterial extracts
KW  - Amino acid breakdown
KW  - Sensory quality
KW  - Papain
TI  - Use of bacterial extracts to enhance amino acids breakdown in dry fermented sausages
TY  - journal article
VL  - 72
ER  -