Dry fermented sausages elaborated with Lactobacillus plantarum-Staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes

Meat Science

Volumn 46, Issue 3, 1997, Pages 277-284

  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: 0031185272     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(97)00022-3     Document Type: Article

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