Influence of potassium chloride and calcium chloride on texture and emulsion stability of low sodium low cost sausage
C. N. Horita, V. C. Messias, M. A. Morgano and M. A. R. Pollonio
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Influence of potassium chloride and calcium chloride on texture and emulsion stability of low sodium low cost sausage
C. N. Horita, V. C. Messias, M. A. Morgano and M. A. R. Pollonio