Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages

✍ Scribed by M.D. Selgas; P. Salazar; M.L. García

• Book ID: 116737671
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 140 KB
• Volume: 82
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.04.001