Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: Effect on colour, texture and hygienic quality at different concentrations

  1. Gimeno, O.
  2. Astiasarán, I.
  3. Bello, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2001

Alea: 57

Zenbakia: 1

Orrialdeak: 23-29

Mota: Artikulua

DOI: 10.1016/S0309-1740(00)00070-X GOOGLE SCHOLAR
Datuen iturria: Scopus