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.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 1996

Volume: 43

Issue: 3-4

Pages: 225-234

Type: Article

DOI: 10.1016/S0309-1740(96)00021-6 GOOGLE SCHOLAR
Data source: Scopus