1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami;Aaslyng;Meat Science,2014
2. Physicochemical changes in dry-cured hams salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride;Aliño;Meat Science,2010
3. Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium;Aliño;Meat Science,2010
4. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages;Andrès;International Journal of Food Science & Technology,2006
5. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production;Ayyash;Journal of Food Science,2010