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Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium

✍ Scribed by Marta Aliño; Raúl Grau; Fidel Toldrá; Ester Blesa; M. Jesús Pagán; José M. Barat

Book ID: 116737970
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 965 KB
Volume: 85
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.03.009

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