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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 1996

Volumen: 44

Número: 4

Pages: 227-234

Type: Article

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