Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus
- Quintanilla, L.
- Ibañez, C.
- Cid, C.
- Astiasarán, I.
- Bello, J.
ISSN: 0309-1740
Year of publication: 1996
Volume: 43
Issue: 3-4
Pages: 225-234
Type: Article