Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.
| Image |  |
|---|---|
| Description | scientific article published on 3 June 2008 |
| Author/s |
author: Luis Guerrero Pere Gou Jacint Arnau |
| Publication date | June 3, 2008 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |