✦ LIBER ✦
Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate
✍ Scribed by M.D. Guàrdia; L. Guerrero; J. Gelabert; P. Gou; J. Arnau
- Book ID
- 116737462
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 292 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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