Addition of bromelain increases the sensory quality of coarsely chopped dry sausage
J.A. Melendo, J.A. Beltran, I. Jaime, R. Sancho and P. Roncales
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Addition of bromelain increases the sensory quality of coarsely chopped dry sausage
J.A. Melendo, J.A. Beltran, I. Jaime, R. Sancho and P. Roncales