Partial replacement of sodium chloride with potassium chloride in dry fermented sausages: Influence on carbohydrate fermentation and the nitrosation process
- 1 January 1995
- journal article
- Published by Elsevier in Meat Science
- Vol. 40 (1) , 45-53
- https://doi.org/10.1016/0309-1740(94)00026-4
Abstract
No abstract availableKeywords
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