✦ LIBER ✦
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
✍ Scribed by O Gimeno; I Astiasarán; J Bello
- Book ID
- 117496128
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 128 KB
- Volume
- 57
- Category
- Article
- ISSN
- 0309-1740
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