A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages

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

ISSN: 0021-8561

Année de publication: 1998

Volumen: 46

Número: 10

Pages: 4372-4375

Type: Article

DOI: 10.1021/JF980198V GOOGLE SCHOLAR
La source de données: Scopus