Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón
- Lorenzo, J.M.
- Cittadini, A.
- Bermúdez, R.
- Munekata, P.E.
- Domínguez, R.
Revista:
Food Control
ISSN: 0956-7135
Any de publicació: 2015
Volum: 55
Pàgines: 90-96
Tipus: Article