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.
Revista:
Meat Science

ISSN: 0309-1740

Ano de publicación: 2001

Volume: 57

Número: 1

Páxinas: 23-29

Tipo: Artigo

DOI: 10.1016/S0309-1740(00)00070-X GOOGLE SCHOLAR
Fonte de datos: Scopus