Sensory acceptability of partial replacement of sodium...

Meat Science 2015 / 03 Vol. 101

Sensory acceptability of partial replacement of sodium chloride by potassium chloride and calcium chloride in production of salami with low sodium

De Almeida, M.A., Villanueva, N.D.M., Ribeiro, F.A., Fadda, S.G., Pinto, J.S.S., Contreras Castillo, C.J.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.019
Date:
March, 2015
File:
PDF, 65 KB
english, 2015
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