A Mixture of Potassium, Magnesium, and Calcium Chlorides as a Partial Replacement of Sodium Chloride in Dry Fermented Sausages
- 10 September 1998
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (10) , 4372-4375
- https://doi.org/10.1021/jf980198v
Abstract
No abstract availableKeywords
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