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Study of proteolysis during the processing of a dry fermented pork sausage
- Garcia de Fernando, G.D., Fox, P.F.
- Meat science 1991 v.30 no.4 pp. 367-383
- pork, sausages, fermented foods, dried meat, food composition, proteolysis, assays, amino acids, nitrogen, salts, solubility, myosin, actin