Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

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

ISSN: 0309-1740

Année de publication: 1997

Volumen: 46

Número: 3

Pages: 277-284

Type: Article

DOI: 10.1016/S0309-1740(97)00022-3 GOOGLE SCHOLAR
La source de données: Scopus