Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process
- Ibañez, C.
- Quintanilla, L.
- Cid, C.
- Astiasaran, I.
- Bello, J.
ISSN: 0309-1740
Any de publicació: 1996
Volum: 44
Número: 4
Pàgines: 227-234
Tipus: Article