Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process
- 1 December 1996
- journal article
- Published by Elsevier in Meat Science
- Vol. 44 (4) , 227-234
- https://doi.org/10.1016/s0309-1740(96)00035-6
Abstract
No abstract availableKeywords
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