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

✍ Scribed by C. Ibañez; L. Quintanilla; C. Cid; I. Astiasarán; J. Bello

• Book ID: 117497131
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 547 KB
• Volume: 46
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(97)00022-3