Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate-Reference-Cited by-同舟云学术

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

Published:2008-12 Issue:4 Volume:80 Page:1225-1230
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Guàrdia M.D.,Guerrero L.,Gelabert J.,Gou P.,Arnau J.

Publisher

Elsevier BV

Subject

Food Science

Reference59 articles.

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4. Anonymous (2004). Carne y productos cárnicos, productos estrella de la alimentación española. Eurocarne (Noticias, Febrero 2004).

5. Pasterna and beef bouillon. The effect of substituting KCl and K-lactate for sodium chloride;Askar;Fleischwirtschaft,1994

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