Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus part I: Effect of partial replacement of NaCl with KCl on the stability and the nitrosation process

Meat Science

Volumn 44, Issue 4, 1996, Pages 227-234

  Ibanez C ^a   Quintanilla, L ^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; STAPHYLOCOCCUS CARNOSUS;

EID: 0030501623     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(96)00035-6     Document Type: Article

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