NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana-Reference-Cited by-同舟云学术

NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana

Published:2018-04-18 Issue:6 Volume:120 Page:1700449
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Tremonte Patrizio¹,Gambacorta Giuseppe²,Pannella Gianfranco¹,Trani Antonio²,Succi Mariantonietta¹,La Gatta Barbara³,Tipaldi Luca¹,Grazia Luigi⁴,Sorrentino Elena¹,Coppola Raffaele¹,Di Luccia Aldo³

Affiliation:

1. Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molisevia De Sanctis86100 CampobassoItaly

2. Department of Soil, Plant and Food Sciences, University of Barivia G. Amendola, 12570126 BariItaly

3. Department of the Sciences of Agriculture, Food and Environment, University of Foggiavia Napoli, 2571122 FoggiaItaly

4. Department of Food Science and Technologies, University of Bolognavia Fanin, 4440127 BolognaItaly

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201700449

Reference53 articles.

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4. Characterization of chorizo de Pamplona

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