Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus

Meat Science

Volumn 43, Issue 3-4, 1996, Pages 225-234

  Quintanilla, L ^a   Ibanez C ^a   Cid, C ^b   Astiasaran I ^a   Bello, J ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

LACTOBACILLUS PLANTARUM; MICROCOCCACEAE; STAPHYLOCOCCUS CARNOSUS;

EID: 0030186948     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00021-6     Document Type: Article

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