Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham

Authors

Keywords

Journal

Volume 89, Issue 1, Pages 58-64

Publisher

Elsevier BV

Online

2011-05-02

DOI

10.1016/j.meatsci.2011.03.021

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