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Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride
C.N. Horita, M.A. Morgano, R.M.S. Celeghini, M.A.R. PollonioVolume:
89
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.05.010
File:
PDF, 207 KB
english, 2011