Curing agents effects on lightness in a dry-cured sausage model system during the mixing-resting stage

Curing agents effects on lightness in a dry-cured sausage model system during the mixing-resting stage
M.L. Garcia-Marcos, M.R. Rosmini, J.A. Perez-Alvarez, M.A. Gago-Gago, F. López-Santoveña and V. Arande-Catalá