Influence of partial replacement of NaCl with KCl and CaCl 2 on microbiological evolution of dry fermented sausages

Author： Gimeno O.   Astiasaran I.   Bello J.  

Publisher： Elsevier

ISSN： 0740-0020

Source： Food Microbiology, Vol.18, Iss.3, 2001-06, pp. : 329-334

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