Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride

✍ Scribed by M. Aliño; R. Grau; F. Toldrá; J.M. Barat

• Book ID: 116738037
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 391 KB
• Volume: 86
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2010.05.003