A descriptive sensory profile of dry fermented sausages, ripened with the addition of a bacterial proteinase
B.F. Hagen, H. Blom, H. Næs, L. Blümlein and M. Rødbotten
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
A descriptive sensory profile of dry fermented sausages, ripened with the addition of a bacterial proteinase
B.F. Hagen, H. Blom, H. Næs, L. Blümlein and M. Rødbotten