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.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 1999

Alea: 47

Zenbakia: 3

Orrialdeak: 873-877

Mota: Artikulua

DOI: 10.1021/JF980597Q GOOGLE SCHOLAR
Datuen iturria: Scopus