Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes
- 1 July 1997
- journal article
- Published by Elsevier in Meat Science
- Vol. 46 (3) , 277-284
- https://doi.org/10.1016/s0309-1740(97)00022-3
Abstract
No abstract availableKeywords
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