Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin
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| Description | scientific article published on 01 January 1996 |
| Author/s |
author: Pere Gou |
| Publication date | January 1, 1996 |
| Language | English |
| Country of origin | |
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| Access work |
https://api.elsevier.com/content/article/PII:0309174095000178?httpAccept=text/xml |
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| Missing/wrong data? | Edit Wikidata item |