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

1. Quintanilla, L.
2. Ibañez, C.
3. Cid, C.
4. Astiasarán, I.
5. Bello, J.