Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process

✍ Scribed by C. Ibañez; L. Quintanilla; A. Irigoyen; I. Garcia-Jalón; C. Cid; I. Astiasarán; J. Bello

• Book ID: 116129911
• Publisher: Elsevier Science
• Year: 1995
• Tongue: English
• Weight: 668 KB
• Volume: 40
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(94)00026-4