Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón

Published 2015 View Full Article

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Title
Influence of partial replacement of NaCl with KCl, CaCl 2 and MgCl 2 on proteolysis, lipolysis and sensory properties during the manufacture of dry-cured lacón
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 55, Issue -, Pages 90-96
Publisher
Elsevier BV
Online
2015-03-04
DOI
10.1016/j.foodcont.2015.02.035

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