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

  1. Ibañez, C.
  2. Quintanilla, L.
  3. Cid, C.
  4. Astiasaran, I.
  5. Bello, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 1996

Alea: 44

Zenbakia: 4

Orrialdeak: 227-234

Mota: Artikulua

DOI: 10.1016/S0309-1740(96)00035-6 GOOGLE SCHOLAR
Datuen iturria: Scopus