Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin

✍ Scribed by P. Gou; L. Guerrero; J. Gelabert; J. Arnau

• Book ID: 116129974
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 744 KB
• Volume: 42
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/0309-1740(95)00017-8