Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages

Meat Science

Volumn 82, Issue 4, 2009, Pages 478-480

  Selgas, M D ^a   Salazar, P ^a   Garcia M L ^a  

^a Faculty of Veterinary Sciences   (Spain)

Author keywords

Calcium salts; Dry fermented sausages; Fat content; Sensory properties

Indexed keywords

EID: 67349218472     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.04.001     Document Type: Article

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