Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: Effects on the mineral content, lipid profile and sensory quality

1. García-Íñiguez de Ciriano, M.
2. Berasategi, I.
3. Navarro-Blasco, I.
4. Astiasarán, I.
5. Ansorena, D.