Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride

✍ Scribed by C.N. Horita; M.A. Morgano; R.M.S. Celeghini; M.A.R. Pollonio

• Book ID: 116738358
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 207 KB
• Volume: 89
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.05.010