Substitution effects of NaCl by KCl and CaCl2 on lipolysis of salted meat

  1. Nachtigall, F.M.
  2. Vidal, V.A.S.
  3. Pyarasani, R.D.
  4. Domínguez, R.
  5. Lorenzo, J.M.
  6. Pollonio, M.A.R.
  7. Santos, L.S.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2019

Alea: 8

Zenbakia: 12

Mota: Artikulua

DOI: 10.3390/FOODS8120595 GOOGLE SCHOLAR lock_openSarbide irekia editor

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus