Influence of partial replacement of NaCl with KCl and CaCl2 on texture and color of dry fermented sausages

  1. Gimeno, O.
  2. Astiasarán, I.
  3. Bello, J.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 1999

Volume: 47

Issue: 3

Pages: 873-877

Type: Article

DOI: 10.1021/JF980597Q GOOGLE SCHOLAR
Data source: Scopus