J. Agric. Food Chem. 1997, 45, 2679−2684
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Sensory and Chromatographic Evaluations of Water Soluble Fractions from Dried Sausages Anders Peter Henriksen* and Louise H. Stahnke Department of Biotechnology, Building 221, Technical University of Denmark, DK-2800 Lyngby, Denmark
Low molecular weight water soluble compounds were extracted from Danish salami, Italian sausage, and Spanish chorizo. The extracts were fractionated by gel filtration chromatography revealing peptides with Mr
