Common salt replacement by modified potassium chloride in Italian salami and Mortadella sausages : Influence on composition and sensory properties
F. Palmia and C. Negrini
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Common salt replacement by modified potassium chloride in Italian salami and Mortadella sausages : Influence on composition and sensory properties
F. Palmia and C. Negrini