Influence of partial replacement of NaCl with KCl and CaCl2 on microbiological evolution of dry fermented sausages

  1. Gimeno, O.
  2. Astiasarán, I.
  3. Bello, J.
Revue:
Food Microbiology

ISSN: 0740-0020

Année de publication: 2001

Volumen: 18

Número: 3

Pages: 329-334

Type: Article

DOI: 10.1006/FMIC.2001.0405 GOOGLE SCHOLAR
La source de données: Scopus