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Cambios químicos durante la maduración del salchichón. 3. Modificaciones experimentadas por los compuestos nitrogenados solubles en agua
(Universidad de Córdoba, Servicio de Publicaciones, 1978)
During ripening of a Spanish dried sausage (salchichnn) there was an apparent increase of water soluble proteins at the begining of the process. It was followed by a decrease in the amount of soluble proteins. The increase ...